Recipe

Method

1. Roast the Semolina:

   • Heat a thick-bottomed pan or non-stick pan on low heat. Add 1 tbsp ghee.
   • Add 1 cup of semolina and roast it slowly for 5-7 minutes until it becomes slightly golden and fragrant. Remove from heat and set aside to cool.

2. Prepare the Tempering:

   • In the same pan, add another 2 tbsp of ghee and heat it.
   • Add the raw peanuts and roast until they are golden. Remove and set aside.
   • In the same ghee, fry cashews until golden. Remove and set aside.
   • Add 1 tbsp of urad dal to the pan and sauté until golden.
   • Then add 1½ tsp mustard seeds and 1 tsp cumin seeds, letting them splutter.

3. Add Vegetables:

   • Add the chopped green chilies, curry leaves, and the chopped onion (if using). Sauté until the onion turns pink.
   • Add the chopped carrots and green peas. Stir well and cook for a couple of minutes until they soften.

4. Add Water:

   • Pour in 3½ cups of water and season with salt. Stir and bring to a boil.
   • Once boiling, add the grated ginger.

5. Add Semolina:

   • Gradually add the roasted semolina to the boiling water while stirring continuously to avoid lumps.
   • Mix well until the semolina absorbs the water and becomes fluffy.

6. Cook:

   • Cover the pan and reduce the heat to low. Let it cook for about 5-6 minutes until fully cooked and fluffy.
   • Turn off the heat and gently fluff the upma with a fork.

7. Garnish and Serve:

   • Stir in the roasted peanuts and cashews. Optionally, add fresh coriander for garnish.
   • Serve hot in bowls, or you can invert the bowl onto a plate for a beautiful presentation.

Enjoy your homemade upma hot, perfect for breakfast or as a quick snack! This dish can be stored in the refrigerator and tastes great even when cold.