Upma

Instructions

Roasting Rava

• 1)

  Heat a kadai or frying pan on medium heat. Add rava or semolina and roast on low flame for 3-4 minutes or until it starts to smell nutty. Be careful not to let over it brown, or it’ll change the color of the upma. Remember to stir constantly to ensure the heat is evenly distributed.

• 2)

  Switch off the flame and transfer the roasted rava to a plate and allow it to cool.

Making Upma

• 1)

  On a pan add oil to over medium heat. Once hot, add the mustard seeds and allow them to splutter.

• 2)

  Add chana and urad dal to sauté till slightly brown or get lightly golden, do allow to brown completely.

• 3)

  Add curry leaves and dry red chili to sauté for 30 seconds or you smell the fragrance over low heat.

• 4)

  Add freshly grated ginger and green chili to sauté.

• 5)

  Then add carrot, beans, and green peas to sauté for a minutes or so, stirring constantly.

• 6)

  Next add 2 cups of water, grated dark brown rock molasses, and salt. Turn the heat to high and allow the water to come to a boil.

• 7)

  Now you can add 2 cups of coconut milk and lower heat.

• 8)

  Reduce the flame to low when the upma comes to a boil, slowly pour the rava in while, stirring continuously.

• 9)

  Cover and allow the rava upma to simmer for 3 to 4 minutes on low heat.

• 10)

  Add either the coconut, sesame oil or ghee for non vegan and chopped coriander leaves.

• 11)

  Mix and switch off the flame. Now its time to serve upma with coconut chutney or pickle and curd.