In a heavy bottom dry roast the rava on a medium flame till it start to become golden brown. Keep stirring as rava may burn if left unattended.
Transfer the rava in a separate bowl once it is done.
In a non stick pan heat oil , add mustard seeds and once it spluttered add green chilies, curry leaves, ginger, urad dal and bengal gram. Sauté gently.
Now add onions and sauté until onion turns little pink and are cooked.
Add green moong sprouts and mix. At this point, add salt.
Add water and mix well with onions, sprouts and other masalas. Keep stirring for 2-3 minutes.
Add rava to the water and stir continuously. Now add grated beetroot or puree and allow it cook until rava absorbs all the water.
Mix well and cook for another 5 minutes.
Put off the flame and cover the lid for 2-3 minutes.
Upma is ready to serve.
Garnish with coriander leaves and sprinkle lemon juice.
Serve hot with chutney or you can have it plain.
