Dry roast the Cashew Nuts on medium flame and keep them aside.
Dry roast Semolina on low flame. Make sure it turns light brown in color.
Now, place a Pan on the flame and heat some Oil in it.
When Oil turns hot, add the Mustard Seeds and let them crackle for a few seconds.
Add the Asafoetida, Green Chilies, Curry Leaves, Onions, and Salt to it.
Sauté them nicely until the Onions turn translucent.
Add the Green Peas and chopped Carrots into the Pan. Put the lid on and let it cook for a few minutes. Don't forget to stir in between. Add some water if needed.
Once the veggies turn nice and soft, add Water (300 ml) into it. Boil it nicely.
Add the roasted Semolina to it and cook on low-medium flame. Put the lid on and stir in between as needed.
Add some Sugar and Coriander Leaves on the top and cook further.
Once the Upma is cooked, switch off the flame and take it out in a plate or serving bowl.
Garnish it with the finely chopped Coriander Leaves and Nylon Sev.