Dry roast rava on a medium heat until it turns crunchy & aromatic. Stir constantly to prevent burning.

While it toasts, Wash, deseed and chop tomatoes. Slice onions and green chilies.

Transfer the rava to a bowl.

Heat the same pan with oil or ghee.

Add cumin, mustard, dal and cashews. Saute all together until the lentils become golden.

Then add onions, curry leaves and green chilies. Saute for 2 to 3 mins. Sprinkle hing.

Add chopped tomatoes, turmeric and salt. Saute for 2 mins. Cook covered on a medium heat until they turn mushy. Open the lid and saute on a medium high heat until all of the raw flavor vanishes from tomatoes.

Pour water and bring it to a boil. Taste the water and adjust the salt. The water must be slightly salty.

When the water comes to a boil, turn the fire to medium. Slowly pour the rava in a stream stirring with the other hand using a ladle. Stir well to check there are no lumps.

Cook covered on a medium heat until the water is absorbed.

Stir well. Add some more ghee (optional) & chopped coriander leaves.

Serve tomato upma hot or warm.