This recipe, like the previous ones, started with a question - How do I
make Upma that could serve 3-4 persons?
General rules
- Wash all vegetables before use.
- Cut fine; unless otherwise specified (when in doubt cut it even smaller).
- Always add less salt, it is always easier to add more at the end.
- Lastly I prefer having all my ingredients in place before cooking to avoid looking for things in a hurry.
Ingredients
- 2 cups of Sooji
- 4 tblsps of cooking oil.
- 1.5 tsps of Mustard seeds.
- 0.25 tsp of Hing (asafoetida).
- 1 tbsp of Urad dal (or more if you like the feel of roasted Urad dal)
- 1 tbsp of Chana dal (or more if you like the feel of roasted Chana dal)
- 5 Curry leaves
- Ginger chopped finely
- 3-4 Green Chili cut in halves or quarters
- Coriander leaves, cut finely
- 2-3 tsp of Salt.
- 1/2 tsp Turmeric
- 2 Onions cut not too finely
- Green peas
- 5 cups of water (1-2.5 ratio of Sooji and water)
- Dry roast Sooji in a pan. Keep stirring the Sooji to prevent charring.
- Once Sooji is roasted from white -> yellow/light brown, set it aside in another vessel to cool.
- Pour 4 tblsps of cooking oil in a flat bottom pan and set it on a medium flame.
- Once the oil heats, add mustard and let it roast (Mustard should explode) .
- Add Mustard, Hing, Urad, and Chana. Heat till Urad/Chana turns golden yellow.
- Add Curry leaves, Ginger, Green chili, Coriander. Heat till you see incipient signs of charring.
- Add onions to the pan.
- Add a little Turmeric and 2 spoons of salt. Add 1/2 cup of water.
- Cover pan and let onions cook on a low flame.
- Add peas and let it cook on a low flame
- Add 3-4 cups water, let it slow boil for 3-4 minutes
- Turn down the heat
- Slowly pour Sooji to the biling mixture. I use a whisk at the same time to make sure that lumps do not form (Thanks Meena R)
- Add remaining water and extra salt to suit taste.
- Stirring a few times and turn off the heat.
- Take it off the fire and pour it into a serving dish.
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