Ragi Rava Upma

Ingredients

• 1 cup ragi rava
• 2½ cups water
• ⅓ to ½ teaspoon salt (more if needed)
• 2 tablespoons oil / ghee
• 1 sprig curry leaves
• 2 green chilies slit or chopped
• 1 pinch hing / asafoetida
• ½ teaspoon mustard
• ½ teaspoon cumin / jeera
• ¼ cup onion sliced (1 small)
• 10 cashew nuts split or 3 tbsps peanuts
• 1 teaspoon ginger chopped
• ½ tablespoon chana dal
• 1 teaspoon urad dal
• 2 tablespoons coriander leaves fine chopped
• 1 small lemon to serve

Steps

How to make Ragi Upma

1. After washing the ragi rava, soak it for about 30 mins. Drain it completely, squeeze out the excess water by hand and set it aside.
2. Once the oil is hot in the pan, add the cumin, mustard, chana dal, urad dal and cashews. Fry until the lentils turn golden.
3. Put in the hing, onions, curry leaves, ginger and green chilies. Fry until the onions become translucent.
4. Add the drained ragi rava and sauté for about 3 to 4 minutes, until the rava starts to give off a pleasant aroma.
5. Meanwhile, stir the salt into the water in a pot. Taste the water to check that it is slightly salty, then bring it to a boil. Lower the heat. With one hand, pour the water in slowly while stirring the rava with the other. Take care, as the water can splash.
6. Cover and cook over low to medium heat until all the water has been absorbed and the rava is cooked through. If it still seems undercooked, add more boiling water. Stir a few times during cooking. Switch off the heat and let the upma rest for 10 to 15 mins.
7. Finish with a sprinkle of lemon juice and a garnish of coriander leaves. Serve the ragi rava upma hot.