Mushroom Upma

Ingredients 

• 1 cup semolina (rawa/suji)
• ½ cup button mushrooms, chopped
• ½ cup shimeji mushrooms
• 1 tablespoon oil
• ¾ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 7-8 curry leaves
• 1-2 green chillies, finely chopped
• ¼ teaspoon asafoetida
• 2 medium onions, finely chopped
• 1 medium tomato, finely chopped
• Salt to taste 
• ½ cup green peas, blanched
• 2 tablespoons fresh coriander leaves, chopped

Method

1. Dry-roast the semolina in a non-stick pan till light golden. Transfer on a plate and set aside to cool.
2. Heat oil in a deep non-stick pan. Add mustard seeds and let them splutter.
3. Add cumin seeds, curry leaves, green chillies and asafoetida, mix and sauté for 30 seconds.
4. Add onions, mix and sauté till they turn translucent. Add tomatoes and mix.
5. Add little salt, mix well and cook till they turn pulpy.
6. Add shimeji and button mushrooms, mix and cook till dry. Add the roasted semolina and mix well.
7. Add 2 cups hot water and salt, stir well, cover and cook for 10-15 minutes.
8. Add green peas and 1 tablespoon coriander leaves and mix well. Cover and cook for 3-4 minutes.
9. Garnish with remaining coriander leaves and serve hot with lemon quarters.