Upma

Ingredients

• 1 cup semolina (rawa)
• 2 tbsps oil
• 1 tsp mustard seeds
• 2 tsps split skinless black gram (dhuli urad dal)
• 2 tsps Bengal gram (chana dal)
• ¼ tsp asafoetida (hing)
• 10-15 curry leaves
• ½ inch ginger, finely chopped
• 2-3 green chillies, finely chopped
• 2 medium onions, chopped
• 1 medium carrot, chopped
• ¼ cup green peas
• Salt to taste
• 1 tsp sugar
• 2 tbsps chopped fresh coriander leaves
• 2 tbsps scrapped fresh coconut + for garnish
• Fresh coriander sprig for garnish
• Coconut chutney to serve

Method

1. Dry roast semolina in a non-stick pan till it turns light golden and fragrant. Take the pan off the heat and transfer on a plate.
2. Heat oil in another non-stick pan. Add mustard seeds and let them splutter. Add split skinless black gram, Bengal gram, and asafoetida and mix well. Add curry leaves, ginger and green chillies and saute for 1-2 minutes. 
3. Add onions, mix and cook for 2-3 minutes or till they turn translucent. Add carrot and green peas and saute for 1-2 minutes. 
4. Add salt and sugar and mix well. Add ½ cup water, mix, cover and cook for 2-3 minutes. 
5. Add the roasted semolina and mix till well combined. Add 3 cups hot water, mix, cover and cook till the moisture is absorbed and the semolina turns soft and fluffy.
6. Add coriander leaves and coconut and mix well. Take the pan off the heat and transfer the upma into a serving bowl.
7. Garnish with coriander sprig and serve hot with coconut chutney.