Ingredients
- 1 cup semolina
- 1/2 ts mustard seeds
- 1/2 ts cumin seeds
- 1 ts black gram dal
- 1 big onion, sliced
- 10 curry leaves
- 2 green chillies, slit
- 100 g potatoes, peeled and chopped
- 150 g carrots, chopped
- 50 g green peas
- 10 french beans, chopped
- 2 cups water
- salt to taste
- 2 tbs coriander leaves, chopped
Preparation
1. Heat the pot on highest level up to roasting window. Switch to low level, add the semolina and roast until nice aroma is released. Remove the semolina in a clean and dry plate and allow it to cool down.
2. Add mustard seeds,cumin seeds, black gram dal in the same pot and roast them for approx. minute. Add onion and curry leaves. Roast till onions turn light brown in color. Add green chillies and the prepared vegetables dripping wet in to the pot.
3. Heat up the pot on highest level to the vegetable window. Switch to low level and cook for approx.5 minutes in vegetable area.
4. Add water and some salt. Heat the pot on highest level up to the vegetable window. Stir in the roasted semolina stirring continuously to avoid lumps.
5. Switch off the hob and place the pot on an inverted lid. Allow it to rest for approx. 5 minutes before serving.
6. Garnish with coriander leaves and serve hot with coconut chutney.
Tip
- Unpolished wheat semolina (dahlia) can be used to make upma fibre rich.
This recipe has been tested and approved by AMC.
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