Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 25 minutes
Course: Main | Servings: 4
Difficulty level: Easy
Ingredients
For the upma
- 150 g Sooji
- 80 g Onion, chopped
- 32 g Cashewnut, broken
- 6 g Ginger, fresh, chopped finely
- 4 g Green chillies, chopped finely
- 8 g Urad dal, dhuli, raw
- 8 g Chana dal, raw
- 3 g Rai / sarson / mustard seed
- 16 ml Cow Ghee
- 1.5 g Curry leaves, washed
- 4 g Salt
- 0.8 g Black pepper, powdered
To serve
- 8 g Lemon (nimbu)
- 8 g Coriander leaves, chopped finely
Instructions:
Advance preparation
- In a pan, dry roast the sooji on medium heat for 3-4 minutes until aromatic and lightly brown. Remove and set aside. In the same pan, add 1 tsp ghee and fry the cashewnuts for ~2 minutes until lightly brown and aromatic. Remove and set aside.
For the upma
- Add the remaining ghee into the same pan and heat. When nearly smoking, add chana dal and roast for ~30 seconds. Add urad dal and roast for another 15-20 seconds. Add mustard seeds and allow them to crackle.
- Add onions, curry leaves, ginger and green chillies and fry until onions brown lightly, 3-4 minutes.
- Add roasted sooji, salt and pepper, mix and roast for ~2 minutes. While the mix is roasting, bring 3 cups of water to a boil in a separate pot.
- Add hot water into the pan, stirring to mix, and cook until the sooji soaks up the water. Continue to roast foranother minute, for ~1 minute.
To serve
- Add lemon to the upma and mix. Transfer upma to a serving dish, top with cashew nuts and chopped coriander. Serve hot.
Nutrition (Per Serving)
Calories: 225 kcal | Protein: 7.1 g | Carbohydrates: 31.3 g | Fat: 7.8 g | Fiber: 5.3 g