1 cup Roasted Sooji (Semolina)
3-1/2 cups of Water
1 tbs Oil
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds
3 to 4 Curry Leaves
1 Onion – Chopped
½ tsp Chana Daal – (Skinned Black Chick Peas)
1 Green Chili – Finely Chopped
1 tsp Ginger and Garlic Paste
½ cup Baby Spinach – Chopped
1 Carrot – Chopped
¼ tsp Red Chili Powder
¼ tsp Turmeric Powder
¼ tsp Cumin Powder
¼ tsp Coriander Powder
Salt to Taste
Heat oil in a pan and add the Cumin Seeds and Mustard Seeds.
Wait till the seeds sputter and then add the chopped Onions.
Fry till Onions turn translucent.
Add the Curry Leaves.
Add Chana daal and cook for a minute.
Add the Ginger and Garlic Paste and fry for a few seconds.
Add the chopped Spinach and Green Chilies.
Add the chopped carrots.
Add the remaining spices (Red Chili, Turmeric, Cumin and Coriander powder).
Add the water and let it come to a boil.
Boil for 5 minutes.
Add the Roasted Sooji very slowly while stirring continuously. (You need to be careful to avoid lumps).
Let the wet sooji simmer for 5 minutes in low heat while stirring occasionaly.
Once all the water is dried up, your Upma is ready, however let it sit for another 5 minutes with the heat turned off.
Serve once the Upma looks ready as seen in the picture above.
Serve with Mint Chutney/Coriander Chutney/Coconut Chutney/or Pickle. (Different people like different combinations, I prefer the Mint Chutney).
Tips: You can add a bit of Lemon juice if you want your Upma to be a bit tangy.
If your Upma turns out spicier than you like, add ½ cup of well-beaten yogurt to your finished product and mix well. It will give it a bit of tangy delicious flavor.
Happy Breakfast! ☺