Craving a quick, delicious, and satisfying breakfast or light meal? Look no further than Upma! This traditional Indian dish is a powerhouse of flavor and texture, and it’s incredibly easy to make. Get ready to tantalize your taste buds with this simple yet extraordinary Upma recipe.
Upma Recipe
This Upma recipe, inspired by classic techniques, is perfect for both beginners and seasoned cooks. We’ll guide you through each step to ensure a fluffy, flavorful, and utterly satisfying result. Prepare to be amazed by how quickly this dish comes together, making it ideal for busy mornings or a quick weeknight dinner.
### Ingredients:
- 1 cup Semolina (Rava / Sooji)
- 2 tablespoons Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Black Gram)
- 1 teaspoon Chana Dal (Split Chickpea)
- 1/4 cup chopped Onion
- 1 Green Chili, slit
- 1/2 inch Ginger, grated
- 8-10 Curry Leaves
- 2 1/2 cups Water
- 1/2 teaspoon Salt (or to taste)
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon chopped Coriander Leaves (for garnish)
- 1 tablespoon Cashews (optional)
- 1 tablespoon Ghee (optional, for extra flavor)
Instructions:
- Roast the Semolina: In a dry pan, roast the semolina on medium heat until it turns light golden brown and aromatic. This usually takes about 5-7 minutes. Be careful not to burn it. Remove from pan and set aside. This step is crucial for preventing the upma from becoming sticky.
- Prepare the Tempering: Heat oil in the same pan. Add mustard seeds and let them splutter. Add urad dal and chana dal. Sauté until they turn light brown.
- Add Aromatics: Add chopped onion, green chili, grated ginger, and curry leaves. Sauté until the onion turns translucent. If using, add cashews and sauté until golden brown.
- Add Water and Seasoning: Add water, salt, and turmeric powder. Bring the water to a boil.
- Add Semolina: Reduce the heat to low. Gradually add the roasted semolina to the boiling water while stirring continuously to avoid lumps.
- Cook and Fluff: Continue stirring until the semolina absorbs all the water and the mixture thickens. Cover the pan and let it simmer for 2-3 minutes, allowing the semolina to cook through completely. This is where the magic happens, ensuring the upma is fluffy and not soggy.
- Garnish and Serve: Turn off the heat. Fluff the upma with a fork. Add chopped coriander leaves and ghee (if using). Mix well. Serve hot.
Tips and Variations:
- Vegetables: Feel free to add chopped vegetables like carrots, peas, and beans for added nutrition and flavor. Add them along with the onions.
- Lemon Juice: A squeeze of lemon juice at the end adds a refreshing tang.
- Spices: Adjust the amount of green chili to your spice preference. You can also add a pinch of asafoetida (hing) for a unique flavor.
- Serving Suggestions: Upma is delicious on its own, but you can also serve it with coconut chutney, sambar, or yogurt.
- Consistency: The key to perfect upma is the water-to-semolina ratio. Adjust slightly depending on the type of semolina you are using. If it seems too dry, add a splash more water. If it’s too wet, cook for a minute or two longer, uncovered, until the excess moisture evaporates.
Enjoy this delightful and easy Upma recipe! It’s a perfect way to start your day or enjoy a light and flavorful meal any time of the day. Happy cooking!
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