Popular Indian breakfast Upma is a savory porridge made with semolina, water and veggies. It's a filling and nutritious meal and tastes great with a side of coconut chutney.
1 & 1/2tablespoonsoilor can use ghee, I used avocado oil
1teaspoonmustard seeds
generous pinch of hingalso known as asafetida
7-8rawcashewsbroken
1teaspoonchana dalsoaked in water for 10 mins
1teaspoonurad dal dhulisoaked in water for 10 mins
1teaspoonchopped ginger
1smallred onionchopped, around 70 grams
1green chilichopped, or to taste
12curry leaves
3tablespoonsgreen peasfrozen
3cupswater24 oz
3/4teaspoonsaltor to taste
1tablespoonchopped cilantro+ more to garnish
1teaspoonlemon juice
1teaspoonghee
lemon wedgesto serve
Instructions
Start by roating the sooji on medium heat in a pan for around 5 to 6 minutes until it is fragrant. Be careful not to burn it, so stir continuously while roasting. Then remove the roasted sooji in a bowl or plate.
Now, to the same pan add the oil on medium heat and then add the mustard seeds and let them pop. Once the mustard seeds pop, add the hing, cashews, chana and urad dal and ginger. Sauté for 1 minute until they become light golden or start changing color.
Then add the chopped onion, green chili and the curry leaves. Cook for 2 to 3 minutes until the onions are soft and translucent.
Add the green peas (I used frozen green peas which were soaked in warm water for 10 minutes and when use in the recipe.) Cook the peas for around 2 minutes until the raw smell goes away.
Now, add 3 cups of water and stir. Add the salt, cilantro and lemon juice and stir to combined. You may also add 1/2 teaspoon sugar at this point if you like, I did not add any. Let the water come to a boil.
Once the water starts boiling, start adding the roasted sooji, little at a time. Mix sooji after each addition in one direction with a wooden spatula. This will minimize lump formation. Add all the sooji in similar way, little by little until all of it is absorbed by water.
Once all the sooji has been added, cover the the pan with a lid and set heat to low. Let it remain like that for 2 mins.
After 2 minutes, turn off the heat and open the lid. Add 1 teaspoon ghee (optional but recommended) . Mix the ghee with everything else and cover the pan with the lid again and let it stay like that for 1 more minute. Now, open the lid and fluff the upma with a fork.
Serve upma hot with a cup of chai and a side of coconut chutney and lemon wedge.
Video
Notes
Skip the ghee at the end to keep this upma recipe vegan.
Use a water to sooji ratio of 3:1 for to the best upma consistency.
Use vegetables like onions, carrots, cauliflower, green peas etc. for more flavor in your upma.
Don't skip the cashews, they add a really nice crunch to the upma.