Vegetable Upma

Ingredients

• 1 Cup Bombay Rava, semolina or sooji
• 2 Tablespoons Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Urad Dal
• 1 Teaspoon Chana Dal
• 1 Sprig Curry Leaves
• 1 Dry Red Chilli, broken into two
• 1 Tablespoon Ginger
• 1 ½ Onion, chopped, approx 1 Cup
• 2 Green Chillies, chopped
• ⅓ Cup chopped Carrot
• ¼ Cup chopped Beans
• 1 Tomato, chopped, approx ½ Cup
• ⅓ Cup Green Peas
• 3 1/4 Cups Water
• 1 3/4 Teaspoons Salt
• ½ Teaspoon Sugar
• 1 Tablespoon Ghee
• 2 Tablespoon Coriander Leaves

Steps

1. Heat a kadai or frying pan on medium heat. Add rava or semolina and roast on low flame for 3-4 minutes or until it starts to smell nutty. Be careful not to let it brown or it'll change the colour of the upma. Remember to stir constantly to ensure the heat is evenly distributed.
2. Switch off the flame and transfer the roasted rava to a plate and allow it to cool.
3. Add oil to a kadai over medium heat. Once hot, add the mustard seeds and allow it to splutter. Add chana dal and urad dal and fry till they begin to brown a bit or get lightly golden, remember not to brown completely. Add curry leaves and dry red chilli and saute for 30 seconds or until fragrant over low heat.
4. Add ginger, onions and green chilli. Saute till the onions become translucent.
5. Add carrot, beans, green peas and saute for 2 minute stirring constantly.
6. Add 3 cups of water, sugar and salt. Turn the heat to high and allow the water to come to a rolling boiling.
7. When the water comes to a rolling boil, reduce the flame to low. Then slowly pour the rava in while stirring continuously.
8. Cover and allow the rava upma to steam for 3 to 4 minutes on a low heat.
9. Add ghee and chopped coriander leaves. Mix and switch off the flame. Serve upma with coconut chutney or pickle and curd.