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Aromatic, fiber-rich vegetable upma – a perfectly spiced, energy-giving start to your busy day!
A savory and satisfying South Indian breakfast classic. Fluffy roasted semolina is cooked with mixed vegetables and a fragrant tempering of spices, creating a wholesome meal that's ready in under 30 minutes. Perfect with a side of coconut chutney.
Serving size: 1 serving
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Aromatic, fiber-rich vegetable upma – a perfectly spiced, energy-giving start to your busy day!
This north_indian and gujarati and indian and kerala dish is perfect for breakfast or lunch or dinner. With 310.83 calories and 8.1g of protein per serving, it's a healthy, low-calorie, low-phosphorus, low-potassium option for your meal plan.
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 turns a very light golden color, ensuring it doesn't burn. Transfer the roasted rava to a separate plate and set aside.
In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Then, add the urad dal and chana dal, and sauté for 1-2 minutes until they turn golden brown. If using, add the cashew nuts and fry for 30 seconds until they are golden.
Add the hing, curry leaves, slit green chilies, and grated ginger to the pan. Sauté for about 30 seconds until the curry leaves are crisp and the mixture is aromatic.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent. Next, add the mixed vegetables and cook for 4-5 minutes, stirring occasionally, until they are slightly tender but still have a slight crunch.
Pour 2.5 cups of water into the pan. Add the salt and optional sugar, and bring the water to a rolling boil over high heat.
Reduce the heat to low. Begin pouring the roasted rava into the boiling water in a slow, steady stream with one hand, while stirring continuously with the other hand to prevent any lumps from forming. Once all the rava is added, mix well to combine.
Cover the pan with a tight-fitting lid and cook on the lowest heat for 5-7 minutes. By this time, all the water will be absorbed, and the rava will be soft and cooked through.
Turn off the heat and let the upma rest, covered, for 5 minutes. This step is crucial for a fluffy texture. Finally, open the lid, drizzle with optional ghee and lemon juice, and garnish with fresh coriander leaves. Fluff gently with a fork and serve hot.
