Upma (Semolina)
Servings:
3
Prep Time:
10 minutes
Cook Time:
25 minutes
Difficulty:
Easy
Ingredients
- 1 cup fine semolina (rava/sooji), roasted
- 2-2.5 tbsp oil or ghee
- 0.5-1 tsp mustard seeds
- 0.5 tsp cumin seeds, optional
- 1 tsp urad dal
- 1-1.5 tsp chana dal
- 8-10 cashews or 2 tbsp peanuts
- 0.25-0.33 cup onion, finely chopped
- 1-2 green chilies, slit or chopped
- 0.5-1 tsp ginger, finely chopped
- 8-12 curry leaves or 1 sprig
- 0.5 cup mixed vegetables (carrot, beans, peas)
- 2.5-3 cups water
- 0.5-0.75 tsp salt
- Pinch hing (asafoetida)
- 1-2 tbsp cilantro (coriander leaves)
- 1-2 tsp lemon juice, optional
Instructions
- Roast 1 cup semolina in dry pan on medium heat, stirring continuously until aromatic and lightly golden
- Remove to plate and cool
- Heat oil/ghee, add mustard seeds and let splutter
- Add cumin seeds, urad dal and chana dal, fry till dals turn light golden
- Add cashews or peanuts and fry till golden
- Add hing, green chilies, ginger and curry leaves, sauté about a minute
- Add chopped onion and sauté on medium till soft and translucent
- Add mixed vegetables, stir well, cover and cook a few minutes till slightly tender
- Pour 2.5-3 cups water and add salt
- Mix, taste water (should be slightly salty), bring to full boil
- Lower heat to low
- Slowly add roasted semolina in 3-5 batches, stirring continuously after each addition
- Keep stirring until all semolina is added and evenly mixed, mixture starts to thicken
- Cover pan and cook on low 3-5 minutes till semolina absorbs water and is soft and fluffy
- Turn off heat, fluff gently with fork or spatula
- Mix in lemon juice and garnish with cilantro
- Serve hot with coconut chutney, pickle, or lemon wedge