Mixed Vegetable Rava Upma

1. 1
   roast · ~5 min

   Dry roast the rava.

   1.Heat a heavy-bottomed pan over low-medium heat.

   2.Add rava and dry roast, stirring continuously for 4-5 minutes until fragrant and just lightly changing color.

   3.Do not let it brown — rava burns easily. Transfer to a plate and set aside.

   TIPRoasting on low heat prevents burning. The rava is ready when it smells toasty and feels light.
2. 2
   prep · ~8 min

   Heat the water.

   Bring 3 cups of water to a rolling boil in a saucepan. Keep it hot — you'll need it ready to pour when the vegetables are cooked.

   TIPAlways use hot water for upma. Cold water makes the rava lumpy.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat oil in the same heavy-bottomed pan over medium heat.

   2.Add mustard seeds and let them pop (30 seconds).

   3.Add cumin seeds, urad dal, and chana dal. Sauté until dals turn golden (45 seconds).

   4.Add cashew pieces and fry until lightly golden (30 seconds).

   5.Add curry leaves, green chili, and chopped ginger. Sauté for 30 seconds until fragrant.

   TIPKeep the heat at medium. High heat burns the dals before they turn golden.
4. 4
   saute · ~8 min

   Cook the vegetables.

   1.Add chopped onion and sauté until translucent (3-4 minutes).

   2.Add carrot, green beans, peas, and bell pepper. Stir well.

   3.Cook for 3-4 minutes until vegetables are tender but still have a slight bite. Don't overcook — they'll cook more with the rava.

   TIPCut vegetables uniformly small so they cook evenly and blend into every bite.
5. 5
   boil · ~2 min

   Add water and seasonings.

   1.Pour the hot water into the pan carefully — it will sizzle.

   2.Add salt and sugar. Stir well.

   3.Let the water come back to a boil.
6. 6
   mix · ~2 min

   Mix in the roasted rava.

   1.Reduce heat to low.

   2.Slowly pour in the roasted rava in a thin, steady stream with one hand while stirring continuously with the other.

   3.Stir vigorously to prevent any lumps from forming.

   4.The rava will absorb the water quickly and thicken.

   TIPPouring rava in a steady stream while stirring is the secret to lump-free upma. Don't dump it all at once.
7. 7
   steam · ~4 min

   Cover and steam the upma.

   1.Reduce heat to the lowest setting.

   2.Cover the pan with a tight-fitting lid.

   3.Let it steam for 3-4 minutes until the rava is fully cooked and fluffy.

   TIPDon't peek too often. The trapped steam finishes the cooking and makes the upma light.
8. 8
   garnish · ~1 min

   Finish and fluff.

   1.Remove the lid. Add lemon juice and ghee.

   2.Fluff the upma gently with a fork to separate the grains.

   3.Garnish with chopped cilantro and serve hot.

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