← Nouns Cooking · Indian

Ingredients

• 170 g coarse semolina (rava / sooji)
• 2 tbsp Vegetable oil
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 tsp Urad dal (split, skinned)
• 1½ tsp Chana dal (split Bengal gram) (optional)
• 2 tbsp cashews or peanuts (optional)
• 1 sprig Curry leaves
• 1 pinch Asafoetida (hing) (optional)
• 1 small onion, finely chopped
• 1 Green chilli, finely chopped
• 1 tsp Ginger, finely chopped
• 75 g mixed vegetables (peas, diced carrot, beans) (optional)
• 650 ml Water
• ¾ tsp Salt
• 2 tsp ghee, to finish (skip for vegan) (optional)
• 1 tbsp lemon juice
• 2 tbsp Coriander (cilantro), chopped

Method

1. Toast the semolina in a dry pan over medium-low heat, stirring constantly, for 5–6 min until it smells nutty and looks dry and sandy (it shouldn’t brown). Tip onto a plate.
2. Heat the oil in the same pan over medium heat. Add the mustard seeds; when they pop, add the cumin, urad dal, chana dal and nuts and stir for 1–2 minutes until the dals turn light golden.
3. Add the curry leaves, asafoetida, onion, chilli and ginger and cook for 3 min until the onion softens. Add the vegetables and cook for 2 min more.
4. Pour in the water and salt and bring to a rolling boil. Taste the water: it should be pleasantly salty.
5. Turn the heat to low and pour in the semolina in a slow, steady stream with one hand while stirring hard with the other, so no lumps form.
6. Cover and cook on the lowest heat for 3–4 min, until the water is absorbed and the grains are soft. Fluff with the ghee, lemon juice and coriander and serve hot, with coconut chutney if you like.

Tips

• Contains wheat (semolina), so it isn’t gluten-free; asafoetida is often wheat-based too.
• For a softer, more porridge-like upma add 50 ml extra water; for a drier one use 600 ml.

Sources

Written in our own words after cross-checking these recipes:

Swasthi's Recipes Hebbar's Kitchen