In a wide pan, dry roast the rava / semolina until it is aromatic and just begins to change the color. Do not let it become brown. It just needs to slightly begin to change color. It takes about 5 to 7 minutes in low to medium flame.
Remove the roasted rava on a plate and in the same pan, heat the oil or ghee. I use a combination of both.
Add the mustard seeds and chana dal and let it fry for few seconds. Add the asafetida, curry leaves, onions and green chilies and fry until the onions are translucent. Do not let the onions change color as it will alter the color of the Uppittu / Upma.
Now add the carrots and the peas and let it cook until they soften.
Add the water and the coconut gratings along with salt and let the water come to a boil.
Slowly add the roasted semolina to the boiling water and keep stirring with the other hand. The rava would clump up if not stirred, so constantly stir the mixture.
The mixture will thicken very quickly after we add the rava. Keep the heat in low and cover the pan for couple of minutes to allow the rava to cook. If needed, sprinkle a little water to make sure that the semolina cooks well.
Turn off the flame and add the lemon juice. Mix again and serve hot with coconut chutney!