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Aromatic Masala Upma: a fiber-rich, perfectly spiced comfort food that's quick to make for any morning.
A savory and spiced-up version of the classic South Indian breakfast! This hearty upma is loaded with colorful vegetables and aromatic spices, making for a quick, wholesome, and delicious meal to start your day.
Serving size: 1 serving
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Aromatic Masala Upma: a fiber-rich, perfectly spiced comfort food that's quick to make for any morning.
This north_indian dish is perfect for breakfast. With 300.8 calories and 7.92g of protein per serving, it's a healthy, low-calorie, low-phosphorus option for your meal plan.
In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 4-5 minutes. Stir continuously until it becomes fragrant and turns a very light golden color, but does not brown. Transfer to a plate and set aside.
In the same pan, heat the oil over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal and chana dal. Sauté for about a minute until they turn golden brown and aromatic.
Add the curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and the raw smell of ginger is gone.
Add the finely chopped onion and sauté for 3-4 minutes until they become soft and translucent.
Add the chopped tomato and cook for another 3-4 minutes until it turns soft and mushy.
Stir in the mixed vegetables, turmeric powder, and sambar powder. Mix well and cook for 2-3 minutes, allowing the vegetables to slightly soften.
Pour in 2.5 cups of water, add salt and sugar. Stir everything together and bring the mixture to a rolling boil.
Reduce the heat to low. Slowly pour the roasted rava in a steady stream with one hand, while continuously stirring with the other hand to prevent any lumps from forming.
Keep stirring until the rava absorbs all the water and the mixture thickens considerably. Cover the pan with a lid and let it cook on the lowest possible heat for 4-5 minutes. This steaming step makes the upma fluffy.
Turn off the heat. Add the ghee (if using), fresh lemon juice, and chopped coriander leaves. Give it a gentle mix. Let it rest, covered, for another 5 minutes before serving.
Fluff the upma with a fork and serve hot, either on its own or with coconut chutney or pickle.
