Upma
Serves 2-3

  • 1 cup roasted semolina (sooji, rava)
  • 1 medium-sized onion, chopped finely
  • 1 green chili, chopped
  • 1 tablespoon chana dal/split and skinned bengal gram
  • ½ tablespoon urad dal/split and skinned
  • ½ inch piece of ginger, grated or finely chopped
  • 2 to 2¼ cups water
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 sprig of curry leaves
  • 7–8 cashews
  • 2 teaspoons sugar (optional)
  • 2 tablespoons oil
  • Salt as required
  • Coriander leaves (for garnish)

In a pan, heat oil, then add mustard seeds. When you hear the crackling sound of the mustard seeds, it means they are getting fried. Now add the cumin along with chana dal and urad dal, and fry till they start to brown a little. Add cashews and onions and fry till the onions become transparent. Now add the green chili, ginger, and curry leaves. Fry for a minute. Now add water to this mixture and let it come to a boil. Add salt and sugar. If you want a sweeter taste, you can add more sugar. When the water comes to a rolling boil, lower the flame and add the roasted semolina to it. Keep on stirring while you add the semolina. The semolina should not be added all at once but in 3–4 batches with a spoon. If you add it all at once, lumps will form. Keep on stirring. The semolina will absorb water and swell and begin to cook. If the mixture looks dry, then add some more water. Reduce the flame and simmer the upma for 2–3 minutes. Keep stirring so that the upma does not stick to the pan. Garnish upma with coriander/cilantro leaves. Serve upma hot with slices of lime, coconut chutney, or a lime pickle.
Recipe courtesy of: