Upma is a thick porridge cooked from Semolina, spices, peas and onions. It is typically eaten for breakfast but makes for a delicious meal any time of the day.
Ingredients
1 cup Semolina
1 tsp Split Black Gram (Urad Dal)
1 tbsp Oil
1 tsp Ginger (finely diced)
½ cup Onions (finely diced)
½ cup Green Peas
3 cups Hot Water
¼ tsp Asafoetida (optional)
1-2 Green Chillies, chopped (optional)
6-8 Curry Leaves (optional)
1 tsp Salt (to taste)
Lemon Juice (to taste)
Instructions
Roast the Semolina in a pan on medium heat for about 5 minutes. It will change color slightly but should not turn brown; set the roasted Semolina aside.
In a pan, heat the oil and add the Mustard Seeds. When the Mustard Seeds start to sizzle, add the Split Black Gram.
When the Split Black Gram turns light brown, add the Ginger and Asafoetida.
When the Ginger is lightly browned, add the Onions and Curry Leaves and cook for 3-4 minutes.
Add the roasted Semolina and Salt and mix well. IMPORTANT: Add the salt at this stage; if you add it after you add the water it will not mix uniformly.
Add 3 cups of hot water and mix well.
Cover the pan and let it cook for about 5 minutes. The water should have been absorbed. Now the Upma is ready.
Notes
Upma tends to become lumpy when it cools, and so it is best served hot. Don’t forget to add lemon juice.
Recipe by Pure Curry at https://www.purecurry.com/upma/