Dry Roast the Sooji in a large nonstick pan until light golden. Transfer it to a plate/Bowl. Set aside.
Heat oil in the same pan. Tip in the Urad Daal & Mustard Seeds. Let them crackle over medium heat.
Add the Onions, Green Chilies & Curry Leaves. Sauté until the Onion is translucent.
Add the frozen Carrots & Peas. Pour 2 Cups water. Cook for 2 minutes. Add 2 more cups of water followed by the Salt. Cover with a lid. Let it come to a boil. Reduce heat to low.
Add the roasted Sooji. Stir vigorously to avoid lumps. Add the lemon juice & coconut oil. Stir well.
Cover & cook for 5 minutes over low heat. If the Upma looks too dry, sprinkle a little more water.
