Begin by dry roasting the sooji in a pan over low heat until it turns light golden brown.

In the same pan, heat the oil on medium heat.

Add mustard seeds to the hot oil and wait for them to splutter.

Toss in urad dal and chana dal, and sauté until they turn golden brown.

Add the chopped green chili, ginger, onion, carrot, and peas, cooking until the onions become translucent.

Pour in 2 cups of water and add salt to taste. Bring it to a boil.

Once the water is boiling, gradually add the roasted sooji, stirring continuously.

Reduce the heat to low and cover the pan. Cook for 5-7 minutes until the Upma thickens.

Fluff the Upma with a fork and garnish with coriander leaves.