Upma for 2

Upma for 2


1 cup semolina (sooji/rava)

2 tablespoons ghee or vegetable oil

1 teaspoon mustard seeds

1 teaspoon urad dal (split black gram)

1 teaspoon chana dal (split chickpeas)

A pinch of asafoetida

1 small onion, finely chopped

1 green chili, finely chopped

1/2-inch piece of ginger, grated

1/4 cup mixed vegetables (carrots, peas, beans), finely chopped

2 cups water

3 tablespoon oil

Salt to taste

Fresh coriander leaves for garnish (optional)


Heat ghee or oil in a pan over medium heat.

Add mustard seeds and let them splutter. Add urad dal, chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.

Add chopped onions, green chili, and grated ginger. Sauté until onions turn translucent.

Add mixed vegetables and cook for a couple of minutes until they are slightly tender.

Lower the heat, add semolina, and roast it while continuously stirring until it turns golden and gives a nice aroma. Be careful not to burn it.

In a separate pot, heat 2 cups of water. Slowly add the hot water to the roasted semolina mixture while stirring continuously to avoid lumps.

Add salt to taste and continue to stir. Cover the pan with a lid and let it cook on low heat for 5-7 minutes, or until the upma is cooked and has a fluffy texture.

Garnish with fresh coriander leaves if desired.

Serve hot with coconut chutney or pickle. You can also squeeze a bit of lemon juice for added flavor.

Enjoy your homemade Upma! Adjust the spice levels and add vegetables according to your preference.

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