(plain or vegetable) upma

Upma is a South Indian tiffin - type of quick meal. It is of pudding or custard consistency - usually made of semolina. But you make it of other types of grainy flours too. A quick meal for sudden visitors.
You need:-
* 1 cup of semolina flour
* 2 cups of water (proportion is 1:2 => semolina : water)
* salt (as required)
* 1/4 tsp mustard seeds
* 1/4 tsp fenugreek
* 1/2 tbsp bengal gram
* oil (as required)
* a tsp of lemon juice
(for vegetable upma, you also need)
* 1 medium onion - chopped
* 2 chillies (green is healthier) - chopped
* carrots, corn, beans.. choices are endless
Method:-
Put the semolina in a dry pan and dry roast it. It usually changes colour slightly to off white and you should even see some brown grains. For the first time, keep the flame between low and medium to watch the level of cooking. After it is roasted, keep it aside.
Pour some oil in an empty pan. Add mustard, Bengal gram and fenugreek and wait until mustard crackles. If making the plain version, remove this mixture, keep it aside and follow instructions in the next paragraph. For the vegetable version, start with onion and roast until it becomes translucent. Add the rest of the vegetables and cook. Once all the vegetables are cooked, keep them aside.
Pour water in an empty pan. Add salt and heat to boil. Once water starts boiling, add the roasted semolina while stirring the mixture. Semolina has a tendency to clump in water and heat, so to prevent bland clots of semolina in the meal, keep stirring continuously until all is added. Semolina cooks relatively quickly. Once all the water in the pan has disappeared, the semolina is cooked. Add the (plain or vegetable) mixture from before. Once it is well mixed, switch off the flame and add some lemon juice for a tangy taste.
Serve with sugar as side.