Upma (Semolina Porridge)

Ingredients

• 1 cup Rava (Semolina)
• 1/2 cup Onion
• 1/4 cup Carrot
• 1/4 cup Peas
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• 8-10 number Curry Leaves
• 1 number Green Chili
• 1 teaspoon Ginger
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Vegetable Oil

Instructions

1. 1Measure the 1 cup of Rava (Semolina) into a dry 10-inch skillet. Place the skillet over medium heat (350°F / 175°C). Stir the rava constantly for 3-5 minutes, until it is lightly golden and smells toasty. Remove the rava from the skillet and set it aside in a bowl.
2. 2Place a 3-quart saucepan over medium-high heat (375°F / 190°C). Add the 2 tablespoons of Vegetable Oil. Once the oil is hot, add the 1 teaspoon of Mustard Seeds and the 1 teaspoon of Urad Dal (Split Black Gram). Cook for 30-60 seconds, until the mustard seeds begin to pop and the urad dal turns light golden brown.
3. 3Add the 8-10 number Curry Leaves, 1 number Green Chili (finely chopped), and 1 teaspoon Ginger (minced) to the saucepan. Stir for about 30 seconds until fragrant.
4. 4Add the 1/2 cup Onion (finely chopped) to the saucepan. Cook, stirring occasionally, for 3-5 minutes, until the onion is soft and looks translucent.
5. 5Add the 1/4 cup Carrot (finely diced) and the 1/4 cup Peas to the saucepan. Cook, stirring, for another 2-3 minutes.
6. 6Pour the 2 cups of Water into the saucepan and add the 1 teaspoon of Salt. Stir well and bring the water to a rolling boil over high heat (400°F / 200°C).
7. 7Reduce the heat to medium-low (300°F / 150°C). While stirring the boiling water constantly with one hand, slowly pour the roasted 1 cup of Rava (Semolina) into the saucepan with the other hand. Continue stirring vigorously for 1-2 minutes to ensure there are no lumps.
8. 8Cover the saucepan with a lid. Let the upma simmer for 2-3 minutes, or until it has thickened to a porridge-like consistency and most of the water has been absorbed. Stir once more.
9. 9Serve the Upma hot.

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