Rava Upma (Semolina Upma)

Ingredients

• 1 cup Rava (Semolina)
• 2 tablespoons Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black lentils)
• 1 teaspoon Chana Dal (split chickpeas)
• 1/2 cup Onion
• 1 Green Chili
• 1 teaspoon Ginger
• 10 Curry Leaves
• 1/2 cup Vegetables (carrots, peas, beans)
• 2 cups Water
• 1/4 cup Applesauce (unsweetened)
• 1 teaspoon Salt
• 2 tablespoons Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 cup of Rava (Semolina) to the dry pot. Stir constantly for 3-5 minutes until the rava turns a light golden color and smells nutty. Remove the roasted rava from the pot and set it aside in a bowl.
2. 2Return the same large, heavy-bottomed pot to medium heat (350°F / 175°C). Add the 2 tablespoons of Oil. Once the oil is shimmering, add the 1 teaspoon of Mustard Seeds, 1 teaspoon of Urad Dal, and 1 teaspoon of Chana Dal. Cook for about 30 seconds until the mustard seeds begin to pop and the dals turn light golden.
3. 3Add the 1/2 cup of chopped Onion, 1 finely chopped Green Chili (if using), 1 teaspoon of grated Ginger, and 10 Curry Leaves to the pot. Sauté for 3-5 minutes, stirring often, until the onion pieces look soft and slightly see-through.
4. 4Add the 1/2 cup of chopped Vegetables (carrots, peas, beans) to the pot. Cook for 2-3 minutes, stirring occasionally, until the vegetables start to soften slightly.
5. 5Pour in the 2 cups of Water and add the 1/4 cup of Applesauce and 1 teaspoon of Salt. Stir everything together and bring the mixture to a rolling boil over medium-high heat (375°F / 190°C).
6. 6Slowly pour the 1 cup of roasted Rava into the boiling water mixture while stirring continuously with a whisk or spoon. Keep stirring for about 1 minute to ensure there are no lumps.
7. 7Reduce the heat to low (250°F / 120°C). Cover the pot with a tight-fitting lid and cook for 5-7 minutes. The rava is cooked when it has absorbed all the liquid and has a soft, porridge-like consistency.
8. 8Remove the pot from the heat. Let it stand, covered, for 2 minutes. Stir in the 2 tablespoons of chopped Cilantro. Serve the Rava Upma hot.

Substitutions

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