Vegetable Upma
A flavorful and healthy Indian semolina dish cooked with vegetables, spices, and tempered lentils, perfect for breakfast or a light meal.
35m4Servings
Nutrition
285kcal
7gProtein
37gCarbs
13gFat
High Fiber
Ingredients
Semolina (Sooji/Rava)
150 g
Water
750 ml
Cooking Oil
3 tbsp
Mustard Seeds
⅓ tsp
Cumin Seeds
⅓ tsp
Split Black Gram (Urad Dal)
1 tsp
Split Bengal Gram (Chana Dal)
1 tsp
Cashew
Optional
10 pieces
Curry Leaves
A few leaves
1 sprig
Grated Ginger
1 inch
Green Chilli
1 piece
Chopped Onion
1 large
Chopped Tomato
1 large
Sugar
½ tsp
Salt
To taste
to taste
Red Chilli Powder
Optional
¼ tsp
Lemon Juice
1 tbsp
Instructions
1Roast the Semolina
5m
5mHeat the pan
Turn on the flame and heat a pan on low flame.
Add rava
Once the pan is warm, add the semolina (rava) and roast it for 4-5 minutes on low-medium flame, stirring continuously, until it is lightly fragrant and slightly changes color. Do not over-roast.
Set aside
Once roasted, take the semolina out of the pan and set it aside in a bowl.
2Prepare the Tempering
5m
5mHeat oil
In the same pan, add cooking oil and let it heat properly on medium flame.
Add seeds and dals
Once the oil is hot, add mustard seeds and cumin seeds. Let them splutter. Then, add urad dal and chana dal and fry for about 30 seconds until they turn golden brown.
Add cashews and curry leaves
Add cashews (if using) and curry leaves. Fry for a few seconds until the cashews turn light golden.
Add ginger and chilli
Add grated ginger and finely chopped green chillies. Sauté for a few seconds until the raw smell disappears.
3Sauté Vegetables
5m
5mAdd onions
Add the chopped onions and sauté for about 2 minutes on medium flame until they become translucent.
Add tomatoes and sugar
Add chopped tomatoes and sugar. Mix well. Cover the pan and cook on medium flame for 2-3 minutes until tomatoes soften.
Add spices
Add red chilli powder (if using) and salt. Mix well.
4Cook the Upma
10m
10mAdd water
Add water to the pan. The ratio of water to rava is typically 2.5 to 3 cups of water for 1 cup of rava. Increase the flame to medium-high and bring the water to a rolling boil.
Add roasted rava
Gradually add the roasted semolina to the boiling water while stirring continuously to avoid lumps. Keep stirring until the mixture starts to thicken.
Simmer and cook
Reduce the flame to low, cover the pan, and let it cook for 5-6 minutes, or until the upma is cooked through and all the water is absorbed. Stir occasionally.
Add lemon juice
Once cooked, add lemon juice and mix well. Turn off the flame.
5Serve
2m
2mRest and serve
Cover the pan and let the upma rest for 1-2 minutes. Then, take it out in a serving bowl. Garnish with cashews if desired. Serve hot.
Tips
Roasting the semolina beforehand is crucial for a non-sticky and flavorful upma.
Use warm water for cooking the upma to ensure even cooking and a smoother texture.
Stirring continuously while adding semolina prevents lumps and ensures a consistent texture.
Adjust the amount of water based on the type of semolina used; finer rava may require slightly less water.