Upma
Upma is a savory Indian dish made by roasting semolina and cooking it with vegetables, spices, and water.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Semolina (dry roasted) | 250 | Grams |
| Water (boiled) | 750 | Milliliters |
| Onion (medium-sized, finely chopped) | 1 | Count |
| Green Chili (slit lengthwise) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Carrot (medium-sized, finely chopped) | 1 | Count |
| Green Peas (fresh or frozen) | 100 | Grams |
| Curry Leaves (fresh) | 10 | Count |
| Mustard Seeds | 1 | Tsp |
| Urad Dal | 1 | Tbsp |
| Ghee (clarified butter) | 2 | Tbsp |
| Salt (or to taste) | 1 | Tsp |
| Coriander Leaves (finely chopped) | 2 | Tbsp |
| Lemon (juiced) | 1 | Count |
Instructions
- Heat ghee in a pan and add mustard seeds. Allow them to splutter.
- Add urad dal and sauté until golden brown.
- Add chopped onions, green chilies, grated ginger, and curry leaves. Sauté until onions turn translucent.
- Add chopped carrots and green peas. Cook for 3-4 minutes.
- Pour in the boiled water and add salt. Bring to a boil.
- Gradually add the roasted semolina, stirring continuously to avoid lumps.
- Cover and cook on low heat for 3-4 minutes until the semolina absorbs the water.
- Turn off the heat and add lemon juice and chopped coriander leaves. Mix well.
- Serve hot, garnished with additional coriander leaves if desired.
Prep
- Dry roast semolina until it turns light golden and aromatic. Set aside to cool.
Kitchen equipment
Spice Grinder (if Using Whole Spices)Fine Mesh Sieve (for Rinsing Dal)