Heat oil in a pan. Add mustard and cumin seeds. Once they splutter, add ginger, dry red chili, curry leaves and urad dal. Sauté tempering ingredients. Add cracked wheat and roast for 3-4 minutes, stirring frequently.
Steaming
Transfer roasted contents to a bowl. Add veggies, salt, yogurt, water (1/2 cup), and mix well. Allow contents to soak for a minute. Add one cup water to the rice cooker container, set steel separator and set the container with all ingredients on top. Set lid and turn on rice cooker.
Once the cooker turns to 'keep warm' mode, remove cooked upma, add ghee and mix well.