Begin by roasting the semolina. In a large sauté pan over medium heat, roast the semolina until it turns a golden-brown hue, stirring occasionally. Once done, set it aside.

In a separate large deep saute or Karai over medium heat, cook the bacon until it's crispy. Remove the bacon and set aside, keeping the bacon fat in the pan.

In the bacon fat, fry the mustard seeds, chana dal, and urad dal for about 10 seconds. Then, add the minced ginger, chopped chillies, curry leaves, and cashews. Sauté for another 30 seconds.

Add the chopped onions to the pan, mixing well. Sauté until the onions start to soften.

Add the minced beef to the pan, season with salt, and cook until browned, ensuring to break up any large clumps.

Pour in the water, add salt to taste, and bring the mixture to a gentle simmer.

Once simmering, stir in the roasted semolina. Cover the pan and cook for 3-4 minutes. Adjust the texture of the upma as needed by adding more water or cooking it a bit longer.

Finish by mixing in a squeeze of lime juice, streaky bacon and some fresh coriander.

Serve hot and enjoy your beef & bacon upma.