Name: Veg Upma With Tomato
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup semolina (sooji/rava); 1 onion, finely chopped; 1 tomato, chopped; 1 carrot, grated; 1/2 cup green peas; 2 green chilies, finely chopped; 1/2 inch ginger, grated; 1/4 teaspoon turmeric powder; Salt to taste; 2 cups water; 2 tablespoons ghee or vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; A handful of curry leaves; A pinch of asafoetida (hing); Fresh cilantro leaves for garnish; Lemon wedges for serving

Instructions

Heat a pan on medium heat and dry roast the semolina until it turns light golden brown, about 5-7 minutes, stirring continuously to prevent burning. Transfer to a plate and set aside.
In the same pan, heat the ghee or oil. Add mustard seeds and cumin seeds and let them splutter.
Add curry leaves, green chilies, and grated ginger. Sauté for a minute until fragrant.
Add chopped onions and sauté until translucent.
Add chopped tomato, grated carrot, and green peas. Cook for a few minutes until vegetables soften slightly.
Add turmeric powder, salt, and a pinch of asafoetida. Mix well.
Slowly pour in 2 cups of water while stirring continuously to avoid lumps.
Once water boils, reduce heat to low and slowly add roasted semolina while stirring continuously to prevent lumps.
Cover pan with lid and cook on low heat for 5-7 minutes until semolina is cooked and mixture comes together, stirring occasionally.
Turn off heat and let Upma sit covered for a few minutes to meld flavors.
Serve hot garnished with fresh cilantro leaves and lemon wedges.

Ingredients

Instructions

Nutrition Facts

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