Upma

South indian savory cream of wheat dish

• Ready In: 35 mins
• Serves: 2-4

Ingredients

• 1  tablespoon  vegetable oil
• 1⁄2 teaspoon mustard seeds
• 3⁄4 teaspoon cumin seed
• 1  green chili pepper, chopped finely
• 1  inch ginger, peeled and grated
• 1⁄4 teaspoon channa dal (dried chickpeas)
• 1⁄4 teaspoon Urad Dal (white lentils)
• 2  cups water
• 1  cup water, boiled
• 1  cup frozen green pea, frozen mixed vegetables, tomatoes, anything on hand
• 1  cup rava (South Asian cream of wheat)
• 1  teaspoon salt
• 1  tablespoon cilantro, chopped finely
•  lime juice, 1/2 lime
• 1⁄4 tablespoon butter
• 9 -10  raw cashews, halved

Directions

1. Dry roast rava in a large sauce pan on low flame until it turns light golden brown and gives off a nutty aroma. Keep stirring the rava to keep it from burning. Remove from heat and pour rava into a container.
2. Heat oil on medium heat in the same large saucepan until it begins to slightly ripple.
3. Add mustard seeds and heat until they pop.
4. Add cumin seeds, chana dal and urad dal. Fry until urad dal is lightly golden.
5. Add chopped green chili and grated ginger. Stir to break up the ginger.
6. Fry for 2 minutes.
7. Add 2 cups water.
8. When water comes to a light simmer, add the vegetables except for the tomatoes.
9. Add the salt.
10. Raise the heat until water comes to a boil, turn flame to low and gradually add rava. Keep stirring so rava doesn’t clump. Add the extra boiling water if needed. The mixture should be a smooth, thick porridge-like consistency.
11. Keep stirring together until smooth and cook for 1 to 2 more minutes.
12. Add chopped cilantro and lime juice.
13. Stir to combine.
14. Remove from heat.
15. In a separate saucepan, melt butter on low heat and add cashews. Toast until light golden brown.
16. Add cashews to upma and mix to combine.
17. When complete, the upma should be a thick porridge consistency.
18. Serve with yogurt and pickle. Can also serve with sev (Indian gram flour snack) and/or shredded coconut (fresh or dried).