Vegetable Upma
Equipment
- large sauce pan
Ingredients
- 1½ cup Sooji Rava
- 2 tbsp ghee or avocado/olive/any neutral oil
- 1 tbsp washed white urad dal
- 1 tbsp chana dal
- 1 tsp cumin seeds
- ¾ tsp sea salt
- 1 sprig fresh curry leaves, about 1-12 leaves
- 1 tsp mustard seeds
- 1-2 hot green chillies, chopped
- 1 tbsp minced ginger, about 1 fat inch
- ¼-⅓ cup raw or toasted peanuts or cashews use raw at he start of cooking or toasted as garnish
- ¼ tsp asafetida
- 1 medium onion, chopped
- 1 medium carrot finely chopped
- 1 cup finely chopped cauliflower
- 1 small cup finley chopped green beans
- 1 medium potato, diced into small pieces
- ¾ cup green peas, frozen is fine
- 2-3 cups warm water
Instructions
- Warm a large frying or sauce pan, add the Sooji rava(semolina). Dry roast the semolina stirring constantly for 4-5 minutes. This is just to get the semolina nutty, careful this burns very quickly. Transfer to a bowl and set aside.
- To the same pan(with a lid) add oil or ghee. Add the lentils and nuts( raw only) and allow them to slowly turn golden(see image) also add mustard and cumin seeds and let them pop..
- Follow this by adding asafetida, ginger, potatoes and chopped onions. Saute and once the onions are translucent add curry leaves, all the vegetables and salt. Stir, sauté, cover and cook till potatoes have partly cooked (4-5 minutes).
- Add the sooji and stir to mix everything evenly. Add 2½ cups warm water and bring it up to a boil. Stir continuously to prevent clumping. Once it starts to bubble lower the heat to a simmer, cover and allow it to cook for 5 minutes or until all the moisture is absorbed. If the upma seems dry add another ¼ cup water and stir. It is done when veggies and sooji is fully cooked and porridge is soft. Garnish with cilantro, lime juice and toasted nuts(if you didn't add at the start).
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