1. Heat a small amount of oil in a pan. Add peanuts and roast until golden. Remove and set aside.
2. In the same pan, roast cashews until golden. Remove and set aside.
3. In a larger pan, heat 2 tablespoons of ghee or oil. Add mustard seeds and let them splutter.
4. Add hing, chopped green chilies, moong dhuli dal, and chana dal to the pan. Stir well and sauté until the dals begin to turn golden.
5. Add curry leaves to the pan and sauté for a few seconds.
6. Pour in the water and bring it to a boil.
7. Slowly add the roasted suji to the boiling water while continuously stirring to prevent lumps.
8. Add salt to taste and mix well. Reduce the heat and let the upma cook until the mixture thickens and the water is fully absorbed.
9. Once cooked, turn off the heat and sprinkle the roasted peanuts and cashews on top.
10. Serve the upma hot, ideally with a side of coconut chutney or some fresh yogurt.

This upma recipe offers a delightful blend of textures and flavors, making it a nourishing choice for breakfast or a light meal.