Upma

1. 1

   Dry-roast the semolina until nutty.

   • Heat a heavy pan on medium-low heat.
   • Add the semolina and roast for 3 minutes, stirring constantly.
   • Remove from heat once it smells nutty but remains pale; reserve on a plate.

   TIPStirring constantly is essential to prevent the semolina from scorching or browning unevenly.
2. 2

   Build the tempering and sauté the vegetables.

   • Heat oil in the same pan over medium heat and add mustard seeds.
   • Once seeds crackle, add urad dal and chana dal, sautéing until pale gold.
   • Stir in curry leaves, green chili, and ginger for 10 seconds.
   • Add onion, carrots, and peas; cook for 3 minutes until onions are translucent.

   TIPThe dals should be crunchy and golden; if they turn dark brown, they will taste bitter.
3. 3

   Cook the semolina into a porridge.

   • Pour in boiling water and salt, then stir once to combine.
   • Lower the heat and slowly stream in the roasted semolina while stirring constantly.
   • Cover the pan and cook for 3 minutes until the water is fully absorbed.

   TIPPouring the semolina in a thin, steady stream while whisking prevents lumps from forming.
4. 4

   Finish with lemon and cilantro.

   • Switch off the heat and let the upma rest, covered, for 2 minutes.
   • Stir in the lemon juice and fresh cilantro.
   • Serve immediately while the texture is soft and fluffy.

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