Vegan Upma

1. 1
   prep · ~4 min

   Roast the rava.

   1.Heat a kadai over medium-low heat.

   2.Add 1 cup rava and dry roast, stirring continuously, until fragrant and just turning golden (3 to 4 minutes).

   3.Transfer to a plate and set aside.

   TIPRoast on medium-low heat — high heat burns the rava and ruins the texture.
2. 2
   temper · ~3 min

   Make the tempering.

   1.Heat 2 tbsp oil in the same kadai over medium heat.

   2.Add 1 tsp mustard seeds and let them splutter (30 sec).

   3.Add 0.5 tsp cumin seeds, 1 tsp urad dal, and 1 tsp chana dal.

   4.Sauté until the dals turn light golden (1 min).

   5.Add 8 curry leaves, 2 slit green chilies, and 1 inch chopped ginger. Sauté for 30 sec.
3. 3
   saute · ~7 min

   Cook the onion and vegetables.

   1.Add 1 finely chopped onion and sauté until translucent (3 to 4 min).

   2.Add the diced carrot and 1 tbsp broken cashews. Sauté for 2 min.

   3.Add 0.25 cup green peas. Sauté for 1 min more.
4. 4
   boil · ~8 min

   Boil the water and cook the rava.

   1.Pour in 3 cups water and add 0.5 tsp salt. Bring to a rolling boil.

   2.Lower the heat to the minimum. Pour the roasted rava in a steady stream while stirring continuously with the other hand.

   3.Stir vigorously until no lumps remain and the rava absorbs all the water.

   4.Cover and cook on low heat for 2 to 3 minutes.

   TIPPour the rava slowly and stir without stopping — this is the secret to a lump-free, fluffy upma.
5. 5
   mix · ~3 min

   Finish and fluff the upma.

   1.Turn off the heat. Drizzle 1 tbsp lemon juice over the upma.

   2.Fluff gently with a fork — not a spatula — to separate the grains.

   3.Garnish with 3 tbsp chopped cilantro.

   4.Cover and let rest for 2 minutes.
6. 6
   serve

   Serve warm with coconut chutney or pickle.

   Spoon into bowls and serve immediately while warm. Vegan Upma pairs beautifully with fresh coconut chutney and a cup of hot chai.

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