Additional Prep Work:

1. Boil 4 cups water in a kettle.  Set aside
2. Dry roast 1 cup semolina in a pan over med. flame until toasted light brown.

Firing Up the Stove:

1. Heat 1 tbsp. ghee (butter) or 2 tbsp. oil in a pan on med. heat for 2 mins.
2. Add 1 tsp. urad dal and cook for 3-4 mins. till it turns reddish-brown.
3. Toss in 1 1/2 tbsp. ginger, 1 dried red chili or fresh green chili and 1 tsp. mustard seeds.  Cook for 2 mins. until mustard seeds crackle and pop.
4. Add 1 tsp. asafoetida and curry leaves.  Cook for 30 secs.
5. Throw in 1/4 cup each of potatoes and peas.  Cook for 3 mins.
6. Add the following veggies: 1/4 cup each of cabbage and bell peppers and 1/2 cup onions.  Season with 1/2 tsp. each of turmeric and Kashmiri red chili plus 1 tsp. salt.  Cook for 5 mins.
7. Add 2 cups boiling water.  If water is not boiling, cook till it starts boiling.
8. Once water starts boiling, slide in the semolina and keep stirring to prevent any lumps.
9. In 1-2 mins., the semolina will fully absorb the water.  Add another 1/2 cup water and keep stirring.
10. Once the water is absorbed, approximately 30 secs.-1 min., toss in the cherry tomatoes and mix.
11. Taste and adjust for salt, approximatley 1/4-1/2 tsp.
12. Add one more cup water and stir till absorbed, approximately 2-3 mins.
13. Turn off the stove.  If using ghee (butter), toss in the remaining 1 tbsp. ghee (butter) onto the hot upma and stir to mix it in.
14. Garnish with cilantro and serve!