Upma

1 cup rava (semolina)
4 Tbsp Oil
2 cups water
10 curry leaves
2 green chillies (whole)
3 red chillies (whole)
1/2 tsp black gram dal
1/2 tsp Bengal gram dal
1 medium-sized onion (chopped)
2 tbsp corn
1/2 tsp red chilli powder
1 tsp salt
1 tsp mustard seeds
3/4 tsp sugar
Juice of 2 lemons
Few coriander leaves
Handful of cashew nuts

Dry-roast semolina (rava) until it just begins to turn brown, then keep aside.

In a large saucepan, heat the cooking oil. Add mustard seeds and wait for them to sputter. Then add curry leaves, slit green chillies, red chillies, soaked channa dal and split urad dal.

Add chopped onions and fry until they become slightly brown.

Add some corn, salt, red chilli powder and then add the roasted rava. Stir for 1-2 minutes to let the flavours combine.

Then add double the water, and keep stirring properly to avoid lumps.

The upma is done when all the water is absorbed by the rava. Add a bit of sugar and lemon for a subtle sweet yet tangy flavour.

Garnish with fresh coriander leaves, spruce it up with a few cashew nuts for that added crunch, and you’re good to go.

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