Murmura Upma

I made this upma with a packet of already baked and seasoned murmura. The reason why is because the market didn't have the plain murmura. The packet labeled "bhel puri" already had the seasonings, peanuts, sev and puri in it.

2 cups of murmura
1 tsp sugar
1 tsp sugar
2 green chillies, ground into paste
1" piece of ginger, ground into paste
2-3 cloves of garlic, ground into paste
1/2 onion, diced
1 tomato, diced
Pinch of turmeric powder
juice from 1/2 lemon
1/2 tsp mustard seeds
1/2 tsp cumin seeds

1. First, wash the murmura and soak in water for a few minutes before cooking. While I waited, I chopped up the onions and tomatoes and ground the pastes.
2. Heat up oil in pan and add mustard seeds and cumin seeds.
3. When they fully splutter, add in the onions and garlic-ginger-green chilli paste. (You can also add in rosted peanuts at this point)
4. Sautee for a minute. Then add in the tomatoes, salt, sugar, and turmeric powder.
5. Drain out the water from the soaked murmura, and throw the murmura into pan.
6. Add lemon juice and it's done!

It tasted good, just like puva.