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Preparation Time : 5
Cook Time : 15
Total Time : 20
1 cup semolina flour 1 1/2 tablespoons ghee or vegetable oil 1 teaspoon whole black mustard seeds 1 teaspoon split black gram (Urad dal) or chna daal 1 small onion chopped (about 1/2 cup) 2 small green chills split lengthwise 10 curry leaves 5,6 kaju 1/4 cup diced boiled carrots 1/4 cup boiled green peas 1 teaspoon red chilli powder 1 teaspoon sugar Kosher salt 2 1/4 cups water
Place semolina in cast iron pan and cook over medium heat until toasty but not browned, about 2 minutes. Transfer to a bowl.
Return pan to medium heat and heat ghee or oil until shimmering. Add the mustard seeds and split black gram, stir until they splutter, about 30 seconds. Add the onion, nd Kaaju fry until slightly soft, about a minute (take care not to brown). Add the slit chillis, curry leaves and stir until fragrant, about a minute longer. Add the carrots, peas, red chilli powder, and sugar, and stir until fragrant and the mixture is coated with the ghee/oil, about 1 minute
Add toasted semolina and stir vigorously until the mixture resembles wet sand—about a minute. Add the salt and gently pour in the water. The semolina will bubble and spurt as it absorbs the water. Reduce heat to low. Allow this mixture to cook for about 2 minutes, stirring constantly. The Upma absorbs water very quickly and tends to dry out too, so turn off the heat when the mixture is slightly runny. Serve immediately.
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