Upma is actually a South Indian dish, I learned it because my mother lived in South India for a couple of years and learned local recipes. I also really like South Indian food, which tends to be spicy. Since semolina is quite tasteless, it takes a lot of spices to get enough flavor. Couscous can also be used as a variation, but then it will not be gluten-free. Gram lentils fried in oil give a crispy taste and some variety among the soft vegetables and semolina, it is possible to use urid daal white lentils without shells instead of chana daal.
Read more about lentils and beans here
In the south it is served for breakfast, but I think it can be used as an appetizer or lunch. This is a vegetarian dish, so it is not common to serve meat or fish with it. For those with gluten intolerance or celiac disease, polenta can be used in the same way. If you want to make the dish more hearty, you can garnish with 2 tablespoons of unsalted cashew nuts that have been fried in 1 tablespoon of oil. For a healthier option, the nuts can be toasted in a hot frying pan or oven. The dish becomes even more inviting with a little turmeric in it, but I have never seen that when it is served in hotels in the north or south. Why it is not made with turmeric in it, I actually do not know. Maybe that is something I will ask about on my next trip to South India 
The recipe yields 4 servings.
UPMA
100 gr. semolina
2 tablespoons gram lentils
5 tablespoons oil
1 teaspoon mustard seeds
5 curry leaves
100 gr. red onion
100 gr. carrots
100 g potatoes
50 g peas
2 teaspoons salt
1 tsp garam masala
1 finely chopped chili
1 tsp chili powder
4 dl water
5 tablespoons lemon juice
3 tablespoons coconut pulp
1–2 tablespoons fresh coriander
Procedure:
- Cut the onion into small cubes, carrots and potatoes into 2 x 2 cm. Toast the semolina in a frying pan without oil until it changes color.
- Heat 1 tablespoon of oil in a pot and fry the gram lentils until they turn light brown, remove them.
- Heat the remaining oil, add curry leaves and mustard seeds. When the seeds pop, add diced onions and fry until they turn light brown.
- Add vegetables and spices. Add water and bring to a boil. Cook for 2–3 minutes, add semolina and mix well.
- Remove the pot from the heat and add lemon juice, coconut pulp and coriander. Serve with optional chutney, chili pickle and chai .
Good luck!