Upma

INGREDIENTS

Fat

• 3 tablespoons vegetable oil

Spices, seasonings and alliums

• 1/2 cup red onions, diced into 1/2" pieces

• 1 teaspoon peeled and grated ginger

• 1 thai chile pepper thinly sliced

• 5-6 curry leaves

• ¼ teaspoon black mustard seeds

• ¼ teaspoon cumin seeds

• 1 pinch asafetida

• 1 teaspoon salt

Vegetables

• 1/2 cup tomatoes, diced into 1/2" pieces

• 1 cup mix of frozen carrots and green beans

Other Ingredients

• ¼ cup urad dal or split black lentils

• ¼ cup plain yogurt whisked to smoothness

• Chopped cilantro for garnish.

• 1 cup rava (aka semolina flour or sooji ) or cream of wheat

TOOLS

• Knife

• Cutting board

UTENSILS

• 1 sauté pan

• Wooden stirring spoon

METHOD

1. Heat 3 tablespoons oil in a thick-bottomed sauté pan at medium heat.

2. After 2 minutes, add ¼ teaspoon mustard and ¼ teaspoon cumin seeds.

3. Once the seeds stop popping, add 1 pinch asafetida, 5-6 curry leaves and ¼ cup urad dal. Let theurad dal brown up. Stir continuously to ensure nothing burns.

4. Combine the ½ cup onions and let them cook for 7-8 minutes.

5. Follow up with ½ cup tomatoes and 1 cup frozen vegetables combo of carrots and beans. Let cook for 5 minutes. Stir to avoid vegetables from sticking to the pan.

6. Pour 2.5 cups water and follow with 1 teaspoon salt, 1 teaspoon grated ginger and ¼ cup plain yogurt.

7. Let the water boil and once it’s boiling, slowly pour in rava and stir at the same time.

8. Cover for 5 minutes. Garnish with cilantro. The consistency of the upma should be like mashed potatoes.

9. Serve hot.