Upma
Semolina dry-roasted before simmering, tempered with mustard seeds, urad dal, and curry leaves — skip the roasting or the tempering and it turns into a gluey, bland cream-of-wheat imitation instead of real upma.
Vegetarian
⚠ Contains: Gluten, Mustard. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup rava (semolina)
- 2 tbsp oil or ghee
- 1 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp chana dal
- A few curry leaves
- 2 green chilies, chopped
- 1 tbsp fresh ginger, minced
- 1 onion, chopped
- 2 1/2 cups water
- Salt, to taste
- Chopped cilantro, for garnish
Steps
- Dry-roast the rava in a pan over medium heat, stirring constantly, until lightly golden and fragrant. Set aside.
- Heat the oil in the same pan and add the mustard seeds, urad dal, and chana dal, frying until they pop and turn golden.
- Add the curry leaves, green chilies, ginger, and onion, and cook until the onion softens.
- Add the water and salt, and bring to a boil.
- Gradually stir in the roasted rava, whisking to avoid lumps, and cook for 3-5 minutes until thickened.
- Cover and let sit for a couple of minutes, then fluff and garnish with cilantro before serving.