Upma is a popular savory Indian porridge usually served as breakfast. Different parts of India have various ways of preparing it. The sooji, rava or semolina is dry roasted and sometimes apart from vegetables, lentils are also used. In the South sambar masala is also used to prepare this dish. The semolina can be made with durum wheat, cracked wheat or you can completely substitute the semolina with rice flour, corn, flattened rice, oats or vermicelli. During the festival season this is made without onions and ginger. Upma has fiber, vitamins and is low in cholesterol and calories. I like to add a ton of vegetables and nuts to make it healthier @sarchakra
PREP TIME: 5 mins
COOK TIME: 20
YIELDS: Serves 5
- Semolina 1 cup
- Cashews, broken ½ cup
- Urad dal (skinned black gram) 1 tbsp
- Chana Dal (split Bengal gram) 1 tbsp
- Asafetida (hing) a pinch
- Mustard seeds 1 tbsp
- Cumin seeds 1 tbsp
- Whole red chilies 3
- Onion 1, small
- Ginger 1 tbsp, grated
- Green chilies 4, finely chopped
- Ghee 2 tbsp
- Roasted peanuts 3 tbsp
- Mixed vegetables frozen 2 cups
- Curry leaves a small handful
- Juice of ½ a lime
- On a non stick pan dry roast semolina for a few minutes till aromatic. Take care not to burn it. Keep aside.
- Heat ghee in the pan. Temper with asafetida, urad dal, Chana dal, cumin seeds, mustard seeds, curry leaves, cashews and dry red chilies. Sauté for a few seconds.
- Add chopped onion. Cook till onion is softened.
- Add frozen vegetables, grated ginger, salt and chopped green chilies.
- Cook for a couple of minutes till the vegetables slightly softens. Add 2 ½ cups of boiled water.
- Pour roasted semolina little by little as you vigorously keep stirring. Make sure you stir continuously so that no lumps form.
- Cover and cook for 5 mins. Keep it covered. Put in the roasted peanuts.
- Sprinkle lemon juice and mix gently. Serve immediately.