Upma

Ingredients 

• 1½ cups thick semolina (suji) 
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon split black gram skinless (dhuli urad dal)
• 1-2 green chillies, chopped
• 1½ teaspoons ginger, finely chopped
• 10-12 curry leaves
• 1 large onion finely chopped
• 1 medium tomato finely chopped
• ½ frozen green peas blanched
• Salt to taste 
• ½ teaspoon sugar 
• 3 tablespoons fresh coriander leaves chopped + for garnish 

Method

1. Dry roast semolina in a non-stick pan on medium heat till fragrant and golden brown. Transfer into a bowl.
2. Heat oil in the same pan, add mustard seeds, split skinless black gram, green chilli, ginger, asafoetida and curry leaves, mix and saute the seeds splutter.
3. Add onion, mix and sauté till golden brown. Add tomato and green peas mix well and sauté till tomato softens.
4. Add salt and a pinch of sugar and mix well. Add coriander leaves and mix well.
5. Add the roasted semolina, mix well and sauté for a few seconds. Add 4 cups boiling water and mix well. Cover and cook for 5-6 minutes.
6. Add remaining coriander leaves and mix well. Cover and cook for 2 minutes.
7. Transfer into serving bowls, garnish each bowl with coriander sprigs and serve hot.