Vegetable Semiya

1. 1

   Step 1

   • a.Roast the semiya
   • b.Heat a wide pan or kadai over medium flame.
   • c.Add the semiya and dry roast, stirring frequently, for about 3-4 minutes until it turns a light golden brown and aromatic.
   • d.Transfer the roasted semiya to a plate and set it aside. This step is crucial to prevent the upma from becoming sticky.
2. 2

   Step 2

   • a.Make the tempering
   • b.In the same pan, heat the oil over medium heat.
   • c.Add the mustard seeds and allow them to splutter completely.
   • d.Add the urad dal and chana dal. Sauté for about a minute until they turn crisp and golden.
   • e.Add the curry leaves and cashews (if using) and sauté for another 30 seconds.
3. 3

   Step 3

   • a.Sauté vegetables
   • b.Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
   • c.Add the grated ginger and slit green chilies. Sauté for one more minute until the raw smell disappears.
   • d.Add the mixed vegetables and turmeric powder. Mix well and cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4

   Step 4

   • a.Cook the semiya
   • b.Pour 2.5 cups of water into the pan and add salt. Increase the heat and bring the water to a rolling boil.
   • c.Once boiling, reduce the heat to low. Add the roasted semiya gradually, stirring gently to prevent lumps.
   • d.Cover the pan with a lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the semiya is soft and cooked through.
5. 5

   Step 5

   • a.Garnish and serve
   • b.Turn off the heat and let the semiya rest, covered, for 5 minutes. This helps it become fluffy.
   • c.Open the lid and gently fluff the semiya with a fork.
   • d.Squeeze in the lemon juice and sprinkle the chopped coriander leaves. Mix gently.
   • e.Serve the vegetable semiya hot, on its own or with a side of coconut chutney.

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