Vegetable Upma
A savory Indian semolina porridge cooked with mixed vegetables, tempered spices, and fresh herbs.
Cuisine: Indian
Cooking time: 27 minutes
Serves: 4
Ingredients
- 1 cup semolina (sooji)
- 1/2 cup, diced carrot
- 1/2 cup green peas
- 1/2 cup, finely chopped onion
- 1/4 cup, chopped tomato
- 1/3 cup, chopped green beans
- 1 tablespoon, grated ginger
- 1 whole, finely chopped green chili
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 2 tablespoons, halved cashew nuts
- 8 whole curry leaves
- 1/4 teaspoon turmeric powder
- 3/4 teaspoon salt
- 1 tablespoon lemon juice
- 2 tablespoons, chopped cilantro
- 2 1/4 cups water
- 2 tablespoons oil
Instructions
- 1. Dry roast semolina in a skillet over medium heat until aromatic and lightly golden, about 5 minutes. Set aside.
- 2. Heat oil in a large pan. Add mustard seeds. When they splutter, add urad dal, cashews, and curry leaves. Sauté until dal is golden.
- 3. Add onions, green chili, and ginger. Sauté until onions are soft, about 3 minutes.
- 4. Add carrots, green beans, and peas. Cook for 3 minutes. Add tomatoes and turmeric. Cook until vegetables are just tender.
- 5. Pour in water and salt. Bring to a boil.
- 6. Reduce heat to low. Gradually add roasted semolina, stirring constantly to avoid lumps.
- 7. Cover and cook on low for 3 minutes until water is absorbed and upma is fluffy.
- 8. Turn off heat. Mix in lemon juice and chopped cilantro. Fluff with fork and serve hot.
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