Gluten-Free Upma

Ingredients

• 2 cups Rice Rava (Rice Semolina)
• 1 medium Onion
• 1 medium Carrot
• 0.5 cup Peas
• 1 teaspoon Mustard Seeds
• 1 tablespoon Urad Dal (split black lentils)
• 10 leaves Curry Leaves
• 2 small Green Chilies
• 2 tablespoons Vegetable Oil
• 4 cups Water
• 1 teaspoon Salt

Instructions

1. 1Place a medium saucepan over medium heat (350°F / 175°C). Add the 2 cups of Rice Rava and dry roast, stirring constantly, for 5-7 minutes until it is lightly golden and smells toasty. Remove the roasted Rice Rava from the saucepan and set it aside in a bowl.
2. 2Place the same medium saucepan over medium heat (350°F / 175°C). Add the 2 tablespoons of Vegetable Oil.
3. 3Once the oil is shimmering, add the 1 teaspoon of Mustard Seeds. Let them splutter, which should take about 30 seconds. Then, add the 1 tablespoon of Urad Dal and stir constantly until it turns golden brown, about 1-2 minutes.
4. 4Add the 10 leaves of Curry Leaves and the 2 small Green Chilies, which should be slit lengthwise. Stir for about 1 minute until the curry leaves are fragrant.
5. 5Add the 1 medium Onion, which should be finely chopped, the 1 medium Carrot, peeled and finely chopped, and the 0.5 cup of Peas. Stir and cook for 3-4 minutes until the vegetables begin to soften.
6. 6Pour in the 4 cups of Water and add the 1 teaspoon of Salt. Stir well and bring the mixture to a rolling boil over medium-high heat (400°F / 200°C).
7. 7Reduce the heat to medium-low (300°F / 150°C). While stirring the boiling water mixture continuously with one hand, slowly pour in the 2 cups of roasted Rice Rava with the other hand. Keep stirring vigorously to prevent any lumps from forming.
8. 8Continue to cook, stirring frequently, over medium-low heat (300°F / 150°C) for 8-10 minutes, or until the Upma has thickened considerably and most of the water has been absorbed. The Upma should have a porridge-like consistency.
9. 9Remove the saucepan from the heat and let the Upma rest, covered, for 2-3 minutes. This allows it to fully absorb any remaining moisture and achieve the perfect texture. Serve the Upma hot.

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