Ginger pepper Upma

The taste of Upma changes when the ingredient changes. Followings are the lists of variations in ingredients of Upma used along with common seasoning of Mustard seeds:
Onion and Tomato
Only Onion
Using vetetables like - Carrot, French Beans, Potato
Using Ridge gaurd / Heere kai
Ginger
Ginger and black Pepper seeds
Among these I love one with full of vegetables and Ginger Pepper combination of Upma.

I like Ginger Pepper variation of Upma very much.
Ingredients
Semolina/Upma rava - 1 cup
Water - 2 to 2 1/4 cup
Grated coconut - 3 large spoons
Finely chopped Ginger - 3 large spoons
Crushed black Pepper seeds - 1 to 1 1/2 spoon
Curry leaves - around 10
Bengal gram - 1 spoon
Oil - 1/4 cup
Mustard seeds - 1 spoon
Chopped Green chilly  - 2
Jeera / Cumin seeds - 1/2 spoon
Sugar - 1/4 spoon
Salt as per taste

Method
1. Dry roast Semolina in low flame, till you get nice aroma and its color changes slightly. (It may take around 6 to 7 minutes.) Keep it aside.

2. Put oil in a kadai, keep it on medium flame. Once it heats up, add Bengal grams. When color changes, put mustard. When it splutters, add jeera and Curry leaves.

3. Now add Ginger, Pepper seeds, Green chilly pieces and fry for till Ginger changes the color slightly.

4. Now add Salt, Sugar and roasted Semolina, mix it well. Again on low flame keep on frying it for about 5 minutes.

5. Then add water, mix well and cover with a lid, keep it on low flame for few seconds. Once Semolina is half cooked, put grated Coconut and mix well and cover the lid again, add water if required.
Once Semolina is cooked properly, Upma is ready !!!!