Semiya upma

Method

1. 1 Break the noodles into short pieces and roast them in ghee for 6 minutes until they turn golden brown.
2. 2 Toasting the noodles until golden brown is ideal; if they remain white, the porridge will have clumped together.
3. 3 Sauté mustard seeds in ghee, then add chana dal, curry leaves, and green chilies.
4. 4 Sauté the onions, carrots, and peas for 5 minutes.
5. 5 Pour in twice the amount of hot water as the noodles, then add the roasted noodles and cover for 8 minutes.
6. 6 Do not stir while steaming the noodles; stirring will break the noodles and cause the porridge to clump together.

With an appliance

• Air fryer 28 min

  Replace steps 1–2: mix the noodles with a thin layer of ghee, heat in a steamer at 180 degrees for 4 minutes, shaking at the 2nd minute; reduce heat for about 2 minutes, the noodles will be evenly golden brown without needing to stir, and the surface will be dry, resulting in less stickiness. Steps 5–6: keep covered and steam in water for 8 minutes without stirring.