Photograph of the finished Upma

India · Semolina xào rau củ Upma

Upma

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 14.1 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Peas Peas 7.1 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Mustard seeds Mustard seeds 0.6 oz
  • Photograph of Curry leaves Curry leaves 40 leaves
  • Photograph of Chickpeas (chana dal) Chickpeas (chana dal) 2.1 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Ghee Ghee 4.2 oz
  • Photograph of Coriander Coriander 2.1 oz

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.
Start cooking