Wash and soak ragi rava for about 30 mins. Drain completely and squeeze off the excess water. Set this aside.

Heat a pan with oil, add cumin and mustard.

Allow to crackle. Then add dals, peanuts and fry until golden.

Add hing, onions, curry leaves, ginger and green chilies.

Saute until the onions turn pink.

Add rava and saute for a while for about 3 to 4 minutes until you begin to smell the rava good.

While the rava is roasted, Add 2.5 cups water to a pot along with salt. Stir and check the salt to ensure it is slightly salty. Bring this water to a rapid boil.

Simmer the stove, then slowly pour this hot water to the rava stirring gently. Take care as this splashes over. Cover and cook on a low to medium heat until all the water is absorbed.

Stir in between for even cooking.

When the water is completely absorbed, switch off the stove and keep covered.

Sprinkle some lemon juice if you like. Serve ragi upma hot.