My mummy used to make this Rava Upma from Maharasthra. She used to call it Saanja. As kids me and suchitra(my sister) we hated white upma. So mummy made this upma because it was colourful and tasted great. The three main tastes this dish gives out are sweetness, sourness, and hotness.
Saanja (Rava Upma)
Ingredients: For 2-3 people
1 cup Rava (coarse Semolina), finely cut onion, 2 green chillies(depending upon the hotness), sliced piece ginger finely cut, fresh coriander chopped finely, curry leaves, mustard seeds, urad daal and a piece of lemon or lemon juice.
Method:
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In a pan, roast the rava till you get a sweet roasted aroma of the rava (I do this on a low flame, the rava can turn brown and burn on high flame).
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Keep aside the roasted rava in a separate dish.
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In the same pan, add some oil. When the oil is heated, add some mustard seeds and curry leaves. When the mustard seeds crackle, add some Urad dal.
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When the Urad dal turns brown, add the pieces of onion. As the onion turns pink and roasted, add the ginger jullians and green chillies. Saute the mixture.
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After 2 minutes add Turmeric powder(haldi), salt, and some sugar.
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Pour some water in the mixture and let it boil (If 1 cup of rava, then 1-1/2 to 2 cups of water).
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When the water is boiling, add the rava gently and mix slowly taking care no lumps are formed.
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When the rava is cooked, garnish it with coriander.
While serving, you can place a piece of lemon. While eating add the lemon juice and mix and hmmmm….enjoy the three tastes….heavenly what my mummy used to make. 
