Rava Upma

Ingredients

• 1 cupSemolina (suji / rava)
• 2 1/2 cupsWater
• 1 mediumOnion, finely chopped
• 2Green chillies, slit
• 1 tspGinger, grated
• 1 tspMustard seeds
• 1 tspUrad dal
• 1 tspChana dal
• 10Curry leaves
• 2 tbspCashew, halved
• 1 tspSalt
• 2 tbspOil
• 1 tbspGhee
• 2 tbspCoriander leaves, chopped
• 1 tspLemon juice

Method

1. 1

   Dry-roast the semolina in a pan over low heat, stirring constantly, until light golden and fragrant — about 4 minutes. Set aside.

2. 2

   In the same pan heat oil. Add mustard seeds; when they crackle, add urad dal, chana dal and cashews. Let them turn golden.

3. 3

   Add curry leaves, green chillies and ginger. Sauté for 10 seconds, then add chopped onion. Cook until soft.

4. 4

   Pour in the water, add salt, and bring to a rolling boil.

5. 5

   Reduce flame to low. Add the roasted semolina in a slow steady stream while stirring continuously to prevent lumps.

6. 6

   Cover and cook on low for 2 minutes until all the water is absorbed and the upma is fluffy.

7. 7

   Stir in the ghee, coriander leaves and lemon juice. Serve hot.