Upma is another one of the favorite savory breakfast served in different ways in several parts of India. It is flexible to taste and refreshing on cold says as a snack too.
- In a pan, dry roast the semolina/rava on low-medium heat till the color changes to a light gold(3-4 minutes for half a cup).We usually dry roast and store the semolina in an airtight container for a few weeks. to reduce prep time. Use 3/4 cup to serve 2.
- In another container, add double the quantity of water( 2 cups water for a cup of semolina) and heat it to bring it to a boil.
- Meanwhile, remove the roasted semolina and Heat 2 tsp of oil in the pan at medium heat.
- Add half a tsp mustard seeds and allow them to sputter.
- Add the daals-a teaspoon each channa(bengal gram) and urad(split black gram, use both or just urad) and a few curry leaves and mix for half a minute. Add 2-3 Tbsps of chopped cashew pieces and cook till the daal and cashew start to change color(another half minute)
Add chopped onion, ginger and green chili. Sauté for a minute.
- Add vegetables(finley chopped carrots, bell pepper, peas), and salt to taste and saute for another 2-3 minutes.
- Add the roasted semolina and boiling water, mix well, cover and cook till all water is absorbed. 3-5 minutes.
- Serve hot with some lemon juice and chopped cilantro for garnish. Other garnishes can be roasted peanuts, shredded coconut or sev(chickpea flour broken noodles).
- For fusion versions, add zucchini or olives, tomatoes, corn, raisins, cranberries or any fave veggie! Use Cream of rice(Rice/Idli Rava) for a glutenfree version.