Pesarattu, Rava Upma and Egg Bhurji

Ingredients

• 1 cup Rava (Use coarse semolina (Bombay rava) for the best texture.)
• 2 tablespoon Ghee (Can be substituted with oil for a vegan version.)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split and skinned black gram lentils.)
• 1 teaspoon Chana Dal (Split chickpeas, adds a nice crunch.)
• 0.25 teaspoon Hing (Also known as Asafoetida.)
• 10 piece Cashews (Optional, for a richer taste and texture.)
• 1 medium Onion (Finely chopped.)
• 1 inch Ginger (Finely grated or minced.)
• 2 piece Green Chilies (Slit lengthwise. Adjust to your spice preference.)
• 10 leaf Curry Leaves (About 1 sprig.)
• 0.5 cup Mixed Vegetables (Optional. Finely chopped carrots, peas, and green beans work well.)
• 2.5 cup Water (Use hot water for a softer, non-lumpy upma.)
• 1 teaspoon Salt (Adjust to taste.)
• 0.5 teaspoon Sugar (Optional, but it helps balance the flavors.)
• 1 tablespoon Lemon Juice (Freshly squeezed.)
• 2 tablespoon Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   In a heavy-bottomed pan or kadai, dry roast the rava on low-medium heat for 5-7 minutes. Stir continuously until it becomes fragrant and the grains look dry and separate. Do not let it brown. Transfer to a plate and set aside.

2. 2

   In the same pan, heat the ghee over medium heat. Add the mustard seeds and wait for them to splutter. Then, add the urad dal, chana dal, and cashews (if using). Sauté for about a minute until the dals and cashews turn light golden.

3. 3

   Add the hing, curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and the mixture is aromatic.

4. 4

   Add the finely chopped onion and sauté for 2-3 minutes until it turns soft and translucent. If using mixed vegetables, add them now and cook for another 3-4 minutes until they are slightly tender.

5. 5

   Pour 2.5 cups of hot water into the pan. Add the salt and sugar, and stir well. Increase the heat and bring the water to a rolling boil.

6. 6

   Reduce the heat to low. With one hand, slowly and steadily pour the roasted rava into the boiling water. With the other hand, stir continuously and vigorously to prevent any lumps from forming. The mixture will thicken quickly.

7. 7

   Once all the rava is incorporated and has absorbed most of the water, cover the pan with a tight-fitting lid. Let it cook on the lowest possible heat for 3-5 minutes. This steaming step is crucial for making the upma soft and fluffy.

Ingredients

• 8 pcs eggs (large)
• 2 tbsp vegetable oil
• 2 pcs onion (medium, finely chopped)
• 2 pcs tomato (medium, finely chopped)
• 2 pcs green chili (finely chopped)
• 1 inch ginger (grated)
• 4 pcs garlic (cloves, minced)
• 0.5 tsp turmeric powder
• 0.75 tsp red chili powder (adjust to taste)
• 0.5 tsp garam masala
• 1 tsp salt
• 2 tbsp coriander leaves (chopped, for garnish)

Instructions

1. 1

   Lightly whisk the eggs in a bowl with a pinch of salt and set aside. This helps them cook evenly.

2. 2

   Sauté the aromatics

   • Heat oil in a non-stick pan or skillet over medium heat.
   • Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the grated ginger, minced garlic, and green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the base masala

   • Add the chopped tomatoes to the pan. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
   • Add the turmeric powder, red chili powder, and salt. Mix well and cook the masala for 1-2 minutes until the oil starts to separate from the mixture.
4. 4

   Scramble the eggs

   • Reduce the heat to low and pour the whisked eggs into the pan.
   • Let the eggs sit for about 30 seconds without stirring to let the bottom set slightly.