Vegetable Upma with Semolina
Simple and spicy vegetable loaded Indian style porridge that tastes delicious
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Servings
Ingredients
- 1 cup semolina rava
- 1 tablespoon oil or ghee
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon urad dal split black gram
- 1 teaspoon chana dal split bengal gram (optional)
- ½ cup chopped onions
- 2 green chilies chopped
- ½ inch fresh ginger chopped
- 1 sprig of curry leaves
- 1 cup chopped vegetables green beans + carrot + green peas
- 2 tablespoon coriander cilantro leaves
- 1 and ¾ cups water
- Salt to taste
- Coriander cilantro leaves, to garnish
Instructions
- Place a large frying pan over low heat. Add semolina. Roast, stirring constantly, for 3-4 minutes or until semolina starts to turn brown. Remove from pan. Set aside.
- Heat oil (or ghee) in the same pan over medium-high heat. Add mustard seeds and allow to splutter. Add cumin seeds, urad dal and chana dal. Sauté, stirring constantly, for a minute or until dal turns brown.
- Add onions. Sauté, stirring occasionally, for 2-3 minutes or until the onions turn soft and translucent. Add green chilies, ginger and curry leaves. Sauté, stirring constantly, for a minute. Add vegetables. Stir fry for 2 minutes.
- Pour in 1 ¾ cups water. Season with salt. Bring to boil. Reduce the heat to low. Add roasted semolina in batches. Stir continuously to get lump-free mixture. Cover and cook for 2 minutes or until the water is absorbed and semolina is fluffy. Stir in coriander (cilantro) leaves.
- Garnish with coriander (cilantro) leaves if you like.
Video
Notes
- You can add peanuts or cashew nuts to the upma if you like. Just add it along with ginger.
- Serve veg upma with coconut chutney, pickle or ripe bananas.
- Serve veg upma with coconut chutney, pickle or ripe bananas.
Nutrition
Serving: 1g | Calories: 433kcal | Carbohydrates: 84g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 16mg | Sodium: 346mg | Fiber: 9g | Sugar: 8g