vegetariannut-free
indian
Dalia Porridge
10 min
268 cal
8gProtein
45gCarbs
8gFat
1Recipes
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A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
Serving size: 1 cup
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This indian dish is perfect for breakfast. With 303.28 calories and 8.81g of protein per serving, it's a healthy, low-fat, low-cholesterol, low-calorie, low-phosphorus option for your meal plan.
Roast the vermicelli in a dry, heavy-bottomed pan over medium-low heat. Stir continuously for 5-7 minutes until it turns a light golden brown and aromatic. Transfer to a plate and set aside. If using pre-roasted vermicelli, you can skip this step.
Heat oil in the same pan or a kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about 1-2 minutes, stirring frequently, until they turn golden brown and fragrant. Be careful not to burn them.
Add the curry leaves (be cautious as they may splutter), slit green chilies, and hing. Sauté for another 30 seconds until the curry leaves are crisp.
Add the finely chopped onion and grated ginger. Sauté for 3-4 minutes until the onions become soft and translucent.
Add all the chopped vegetables (carrots, peas, beans), turmeric powder, and salt. Mix well and sauté for 2-3 minutes until the vegetables are slightly tender-crisp.
Pour in 3 cups of water and bring the mixture to a rolling boil over high heat. Check for salt at this stage and adjust if necessary.
Once the water is boiling, reduce the heat to low. Add the roasted vermicelli, stirring gently to combine everything and prevent lumps. Cover the pan with a tight-fitting lid.
Cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Do not stir during this time.
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for the vermicelli to steam further and become fluffy. After resting, open the lid, add the lemon juice and chopped coriander leaves. Gently fluff the upma with a fork and serve hot.