Upma
Ingredients
1 cup
Semolina
¾ cup
Onion
(finely chopped)
2 Tbsps
Carrots
(grated)
1 tsp
Green chilies
(crushed, or to taste)
1 Tbsp
Ginger
(crushed)
10
Raw cashews
(broken into pieces)
½ cup
Plain yogurt
2¼ cups
Water
1 tsp
Salt
(or to taste)
¼ tsp
Sugar
¾ tsp
Ground cumin
2 Tbsps
Green coriander
(finely chopped, for garnish)
1 Tbsp
Grated coconut
(for garnish)
Instructions
1
In a deep non-stick saucepan, heat oil and ghee on medium, for the tempering.
2
Add mustard seeds, when it crackles add chana dal and urad dal. Soon as the dals begin to change color add hing, curry leaves and onions.
3
Stir fry until the onions are transparent then add carrots, chilies, ginger, cashews and semolina.
4
Stir on low heat until light pinkish in color and fragrant.
5
Whisk together the yogurt and water.
6
Add ground cumin, salt and sugar.
7
Gradually pour in the semolina, stirring continuously to make sure there are no lumps.
8
Cover and cook on low heat.
9
Stir frequently, until all the liquid is absorbed and the upma is cooked.
10
Garnish and remove from heat.
11
To serve, place upma in 4 bowls. Press down firmly and invert onto a serving plate. Gently lift the bowl.
Tempering
Ingredients
1 Tbsp
Oil
1 Tbsp
Ghee
1 tsp
Mustard seeds
1 tsp
Chana dal
1 tsp
Urad dal
⅛ tsp
Asafoetida
(hing)
10
Curry leaves