n n Soak Chole (white chick peas) overnight and cook them in a cooker adding water. Let the Chole cook for 8 whistles before taking off the heat. Keep Chole aside for the pressure in the cooker to be gone.n n Heat Oil in a pan and add Cummin Seeds, Mustard Seeds, Curry Leaves, chopped Ginger, Chilly, sliced Onions, Minapappu / Urad Dal (black gram) and Cashew Nuts one after the other in the given order.n n Stir the ingredients & after Cashew / Onion turns slightly golden brown color (don't let onion turn too brownish, it spoils the taste & color of the dish) add Kabuli Chana (white chickpeas). Mix well and let it cook for a while, around 2-3 minutes.n n Now add water, salt and cook until the water is boiling. Add Bombay Rava to the boiling water while gently mixing the ingredients, this also ensures that Rava mixes well and Upma is soft.n n Cook it for another 5 minutes on low heat and serve hotnn