Upma Recipe

I absolutely love this upma recipe because it’s a comforting and nostalgic dish that instantly transports me back to cozy family breakfasts around the table. Plus, the combination of crunchy cashews, spicy green chilies, and the tangy freshness from the lemon juice make each bite a delightful burst of flavor!

I cherish the dish called Upma from South India. It happens to be one of my desired dishes during breakfast.

What I find so alluring about this dish in particular is how the semolina mingles with the ghee to create breakfast bliss. The semolina has such a toasty, nutty flavor when paired with the ghee.

And the ghee (and the ghee) of course opens up a huge flavor door for everything else you put in the Upma. The aroma of the spices when you toast them in ghee is irresistible.

Ingredients

Sooji (Rava/Semolina): Carbohydrates; energy.

Very little fat.

Ghee or oil: Contributes to richness and flavor; imparts healthy fats.

Seeds of Mustard: Contributes a flavor that is nutty and pungent; promotes digestive health.

Split Black Gram (Urad Dal): A very good source of protein.

Helps in thickening.

Chickpeas in They Be:
Chana Dal (Split Chickpeas): Protein and dietary fiber abound.

Cashews: Provide a creamy and crunchy texture; they are a good source of healthy fats.

Onion: Renders sweetness and depth; loaded with antioxidants.

Green chilies: contributes spiciness; very high in vitamin C and antioxidants.

Leaves of Curry: Accentuate a singular scent; full of iron.

Turmeric Powder: Adds color; known for anti-inflammatory properties.

Lemon Juice: Supplies a cool, zesty taste; contains a wealth of vitamin C.

Ingredient Quantities

• 1 cup semolina (rava/sooji)
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon chana dal (split chickpeas)
• 10-12 cashews
• 1 medium onion, finely chopped
• 1-2 green chilies, chopped
• 1 teaspoon grated ginger
• 7-8 curry leaves
• 1/4 teaspoon turmeric powder
• 2 1/2 cups water
• Salt to taste
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon lemon juice
• 1/4 cup green peas (optional)
• 1/4 cup carrots, chopped (optional)

Instructions

1. Roast the semolina in a frying pan on low heat until it is light golden and aromatic, then set aside.

2. In the same skillet, melt ghee or oil over medium heat. Add mustard seeds and allow them to pop.

3. Incorporate urad dal, chana dal, and cashews. Sauté them until the dals have turned a rich golden hue and the cashews possess a slight crunch.

4. Add the very finely chopped onion, green chilies, and ginger. Sauté until the onion is translucent.

5. Include the curry leaves, turmeric powder, and any of the optional vegetables, like green peas and finely chopped carrots. Cook for just a couple of minutes, or until the vegetables and any moisture from them seems to have evaporated.

6. Put 2 1/2 cups of water in the pan and heat it until it is boiling. Add salt to taste.

7. Slowly incorporate the roasted semolina into the boiling water, mixing all the while to ensure that no lumps have the chance to form.

8. Reduce the heat and cover the pan. Let the mixture cook for about 3-4 minutes, until the semolina absorbs the water and the upma has the desired consistency.

9. Remove the pan from the burner and mix in the portion of freshly chopped coriander leaves along with the freshly squeezed lemon juice. Stir the ingredients into the upma until they are evenly distributed.

10. Serve steaming, garnished with additional coriander leaves, if you so desire.

Equipment Needed

1. Frying pan or skillet
2. Spoon or spatula
3. Measuring cups and spoons
4. Knife
5. Cutting board
6. Bowl for setting aside ingredients
7. Lid for the pan

FAQ

• Q: Can I use whole wheat semolina instead of regular semolina?A: Whole wheat semolina can be used as a healthier substitute, though the texture may differ slightly.
• Q: Is it necessary to use both urad dal and chana dal?A: Both dals contribute a good crunchy texture and depth of flavor, but if you don’t have one, leaving it out is fine.
• Q: Can I make Upma without cashews?A: Yes, you can leave out the cashews if you want or if you have nut allergies; they’re optional.
• Q: How can I make the Upma spicier?If you want a more spicy dish, add more green chilies or sprinkle it with crushed red pepper before serving.
• Q: What can I substitute for fresh coriander leaves?If you do not have fresh coriander leaves, you can use parsley or leave the garnish out entirely.
• Q: Can I add more vegetables to the Upma?A: Certainly! You can enrich the nutrition and appearance by adding vegetables such as bell peppers, beans, or corn.
• Q: How do I prevent the Upma from becoming lumpy?A: While adding the semolina to the boiling water, stir continuously and then cook on low heat to ensure a smooth texture.

Substitutions and Variations

Ghee or Oil:
Ghee can be replaced with butter, which lends a richer flavor, or with coconut oil, which imparts a different, distinctive aroma.
Mustard Seeds:
If you find yourself without mustard seeds, you can use cumin seeds instead. While the flavor will be different, you’ll end up with a dish that’s just as tasty as the one you’d make with mustard seeds. Use it in any recipe that calls for mustard seeds.
Cashews:
If you prefer or require an alternative, swap out cashews for peanuts or chopped almonds.
Green Chillies:
If green chilies are absurdly spicy, consider using bell peppers for a milder taste.

Spicy replacement options:
– Green chilies
– Red chilies
– Jalapenos
– Serrano peppers
– Habanero (use with caution!)

Feel free to switch in any of the above spicy ingredients in place of bell peppers. Cooking is all about creativity and using what works for you.
Lemon Juice:
Substitute lime juice for lemon juice, and achieve the same level of acidity with an altogether different flavor. That is, lime juice brings a slightly different character to dishes that call for lemon juice. It’s worth mentioning here because the first step in using lime juice in a recipes where lemon juice is called for is one of the common substitutions.

Pro Tips

1. Roast Semolina Evenly Ensure you roast the semolina on low heat and keep stirring continuously. This prevents uneven cooking or burning, resulting in a uniform color and enhanced aroma.

2. Avoid Lumps When adding the roasted semolina to the boiling water, add it gradually while stirring continuously. This will prevent the formation of lumps and ensure a smooth texture.

3. Customize Spice Level Adjust the number of green chilies to alter the heat according to your preference. Deseeding the chilies can also reduce their spiciness if desired.

4. Cashew Crunch For the best texture, add half the cashews during the cooking process for flavor and the rest just before serving for an extra crunch.

5. Enhance Flavor with Ghee If possible, use ghee instead of oil, as it adds a richer flavor to the upma, making it more aromatic and delicious.