Upma with Seasonal Vegetables

• •1 cup Semolina (rawa) (fine or medium grain)
• •2 tbsp Vegetable oil or Ghee
• •1 tsp Mustard seeds
• •0.5 tsp Cumin seeds
• •1 tsp Urad dal (split black lentils) (optional, for crunch)
• •1 tsp Chana dal (split chickpeas) (optional, for crunch)
• •8 piece Curry leaves
• •1 piece Green chilies (finely chopped, adjust to taste)
• •1 tsp Ginger (grated or finely minced)
• •1 medium Onion (finely chopped)
• •0.5 cup Carrot (finely diced)
• •0.3 cup Green peas (fresh or frozen)
• •0.3 cup Green beans (finely chopped)
• •0.3 cup Bell pepper (any color, finely diced)
• •2.5 cups Water
• •to taste Salt
• •1 tbsp Lemon juice
• •2 tbsp Fresh coriander leaves (chopped, for garnish)

Instructions

1. 1

   Dry roast the semolina: Heat a heavy-bottomed pan or kadai over medium heat. Add the semolina and dry roast, stirring continuously, until it turns light golden brown and smells fragrant, about 5-7 minutes. Be careful not to burn it. Transfer the roasted semolina to a plate and set aside.

2. 2

   Prepare the tempering: In the same pan, heat the oil or ghee over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal (if using). Sauté until the dals turn light golden brown, about 1 minute.

3. 3

   Sauté aromatics and vegetables: Add curry leaves, green chilies, and grated ginger to the pan and sauté for 30 seconds until fragrant. Add the chopped onion and cook until translucent, about 2-3 minutes.

4. 4

   Cook vegetables: Add the diced carrots, green peas, chopped green beans, and bell pepper to the pan. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp.

5. 5

   Add water and seasoning: Pour in the water and add salt to taste. Bring the mixture to a rolling boil. Reduce the heat to low.

6. 6

   Incorporate semolina: Gradually add the roasted semolina to the boiling water in a thin stream, stirring continuously with a whisk or spoon to prevent lumps. Make sure to stir well to ensure the semolina is evenly distributed.

7. 7

   Simmer and finish: Cover the pan with a lid and let the Upma cook on low heat for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through and fluffy. Remove from heat and let it rest for 2 minutes, covered.

8. 8

   Garnish and serve: Gently fluff the Upma with a fork. Stir in the lemon juice and garnish generously with fresh chopped coriander leaves. Serve hot.

Chef's Tips

• 💡Ensure the semolina is well roasted for a non-sticky and flavorful Upma. If not roasted enough, it can become pasty.
• 💡Adjust the amount of water based on the type of semolina you use. Fine semolina might require slightly less water, while coarser semolina might need a bit more.
• 💡For extra richness and flavor, you can add a tablespoon of cashews or peanuts during the tempering stage. Roast them until golden before adding onions.