Vegetable Semiya

Instructions

1. 1

   Roast the semiya

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

   Make the tempering

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

   Sauté vegetables

   • Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.