Upma

Method

1. 1 Toast the semolina in a dry pan for 6 minutes until fragrant but not discolored, then remove from heat.
2. 2 If the semolina is not roasted, the upma will clump together into a sticky mass instead of being loose and granular.
3. 3 Sauté mustard seeds in ghee until they pop, then add chana dal, curry leaves, and chili peppers.
4. 4 Sauté the onions, carrots, and peas for 5 minutes until the vegetables are tender.
5. 5 Pour in 300 ml of boiling water, then sprinkle in the roasted semolina in a rain pattern and stir continuously for 4 minutes.
6. 6 Cover and let it sit for 3 minutes until the seeds loosen, then sprinkle with cilantro.