### TranslatedIngredients: 1 cup semolina, 1/2 teaspoon mustard, 1 tablespoon ghee, 2 tablespoons peanuts, 1/2 teaspoon cumin seeds, 1 onion - chopped, 1 teaspoon ginger - grated, asafetida - a pinch, 1 teaspoon White urad dal, 2 green chillies - cut, 2 sprig curry leaves, 1 carrot - chop, 1/2 capsicum (green) - cut, 1 tomato - chopped, 2 green peas, 1 teaspoon green coriander - Cut it, 1 tablespoon sweet corn, 1 tablespoon lemon juice, salt - as per taste, red chili powder - pinch, coriander powder - pinch, pomegranate - little ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Diabetic Friendly ### TranslatedInstructions: To make the peanuts, peas and corn rava upma, first put semolina in a pan, turn on the gas and cook until the semolina turns light brown. Keep in mind that semolina should not burn. Turn off the gas and drain in a bowl. Now heat 1/2 teaspoon of ghee in the same pan. Add peanuts to it and cook on low heat till they turn light brown. It will take 3 to 4 minutes. Take it out in a bowl. Now put 3 cups of water in a saucepan and let it boil. While the water is boiling, heat the ghee in a pan. Add the mustard seeds and after it sizzles add cumin and urad dal to it. Cook till it becomes light brown. After being light brown add onions and cook till they become soft. After the onion becomes soft, add curry leaves, green chillies, ginger and half peanuts. Let it cook for 1 minute. Add tomatoes to it for 1 minute and cook till they become soft. Now add peas, sweet corn, red chili powder, coriander powder and salt. Mix and let it cook for 3 to 4 minutes. Add semolina and mix. Now slowly add hot water to it and keep stirring for 3 to 4 minutes so that it does not get lumpy. Turn off the gas, add lemon juice and mix. Garnish with green coriander and serve. Serve peanuts, peas and corn rava upma recipe with coconut chutney and filter coffee for breakfast.