Rava Upma

Photo: Wikimedia Commons

Ingredients

• Semolina: 150 g (¾ cup)
• Onion: 50 g (1 medium, finely chopped)
• Oil: 50 ml (5 tablespoons, divided)
• French Beans: 25 g (5 pieces, finely chopped)
• Capsicum: 25 g (1 small, finely chopped)
• Cabbage: 25 g (½ small, finely chopped)
• Carrot: 25 g (1 small, finely chopped)
• Peanuts (Groundnuts): 20 g (2 tablespoons)
• Green Gram Dal (Moong Dal): 5 g (1 teaspoon)
• Urad Dal: 5 g (1 teaspoon)
• Green Chili: 5 g (2 pieces, slit)
• Mustard Seeds: 0.50 g (½ teaspoon)
• Water: 200 ml (¾ cup, approximately)
• Curry Leaves: 1 g (a few)
• Salt: to taste
• Cooked Upma: 415 g (2 bowls)

Method

1. Soak the dals (green gram dal and urad dal) for about 2 hours, then drain the water.
2. Chop all the vegetables and the onion.
3. In a pan, heat 2 tablespoons of oil. Fry the peanuts until they are golden brown. Remove them and set them aside. In the same pan, dry-roast the semolina until it becomes aromatic and lightly colored. Remove the semolina and set it aside.
4. Heat the remaining oil (3 tablespoons) in the same pan. Add mustard seeds and let them splutter. Then add the drained dals and fry until they turn light brown. Add the chopped onion and green chilies, and stir-fry until the onion becomes translucent.
5. Add all the chopped vegetables (French beans, capsicum, cabbage, and carrot) and curry leaves. Sauté for a few minutes until the vegetables are tender but still crisp.
6. Add the roasted semolina and salt to the pan. Mix well. Slowly pour in the hot water while stirring continuously to prevent lumps.
7. Stir the mixture and cook on low heat until the water is completely absorbed and the semolina is cooked through.
8. Garnish with the fried peanuts and chopped coriander leaves (not listed in ingredients, but a common garnish).
9. Serve hot.

(Garden to Kitchen, Vigyan Prasar)