Gujarati-style upma
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup shelled peas
  • ½ small carrot, peeled and diced (about ½ cup)
  • 1 tomato, diced (juices reserved)
  • juice of ½ lime
  • 2 tsp canola oil or ghee
  • 1½ tsp mustard seeds
  • 2 tsp urad dal
  • 4 whole dried red chillies (boriya marcha)
  • 2 Thai chillies, stemmed
  • 1" piece ginger, grated or finely minced
  • 10-12 curry leaves (kadi patta), washed and dried
  • 1 medium red onion, diced
  • 1 cup rava (semolina)
  • salt
  • Cilantro for garnish
  • Lime and green cilantro chutney to serve
Instructions
  1. Place 1½ cups water along with the peas and diced carrots in a saucepan and add ¼ tsp salt. Bring to a boil over medium heat. Reduce heat and simmer, covered, until the vegetables are tender (but not overcooked). Turn off heat and stir in the diced tomatoes with reserved juices and lime juice. Do not drain. Cover and set aside.
  2. While the vegetables are cooking, heat the oil or ghee in a large saucepan over medium high. Add the mustard seeds and as soon as they start 'popping', add the urad dal, both chillies, curry leaves, and ginger. Fry, stirring often, until the urad dal starts to turn red. Then stir in the onions and fry until they begin to brown at the edges, about 5 minutes.
  3. Once the onions are done, lower heat to medium and add the rava and ½ tsp salt. Mix well and fry for 20 minutes or so, stirring frequently to make sure the rava does not stick to the pot or burn. Taste for salt.
  4. Stir in the vegetables along with the water in which they were cooked and mix well until the water has been absorbed by the rava, taking care not to mash the vegetables. You should end up with a slightly mushy but still fluffy mixture. Add more water by the teaspoon if you think it is too dry.
  5. Garnish with cilantro and serve with lime and green chutney on the side.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/gujarati-style-upma-semolina/