Upma 烏普瑪

A savory South Indian breakfast dish made from dry-roasted semolina (rava) cooked with vegetables, spices, and herbs. It's a quick, wholesome, and customizable meal, often served with chutney or pickles.

Nutrition (per serving)

Ingredients

• 1 cup (180g) coarse semolina (rava)
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1/2 teaspoon chana dal (split chickpeas)
• 1/4 teaspoon asafoetida (hing)
• 1 sprig curry leaves
• 1 medium onion, finely chopped
• 2 green chilies, slit (adjust to taste)
• 1/2 inch ginger, grated
• 1/4 cup carrots, finely chopped
• 1/4 cup green peas (fresh or frozen)
• 2 cups (480ml) hot water
• 1/2 teaspoon salt, or to taste
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemon juice

Steps

1. Heat a pan on medium heat. Add semolina and dry roast for 5-7 minutes until it turns light golden and aromatic. Transfer to a plate and set aside.
2. In the same pan, heat ghee or vegetable oil over medium heat. Add mustard seeds, urad dal, and chana dal. Sauté until the dals turn light golden.
3. Add asafoetida and curry leaves. Sauté for a few seconds. Then add chopped onion, green chilies, and grated ginger. Sauté until the onion turns translucent.
4. Add chopped carrots and green peas. Sauté for 2-3 minutes.
5. Carefully pour in hot water and add salt. Bring the mixture to a rolling boil.
6. Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps. Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through.
7. Turn off the heat. Fluff the upma gently with a fork. Stir in chopped fresh coriander leaves and lemon juice. Serve hot.

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