Semolina Upma (Rawa Upma)

INGREDIENTS:

1. Semolina 1 cup
2. Onion 1 large chopped
3. Green Chili 2-3 slit
4. Ginger, 1 inch grated
5. Water 3 cups
6. Salt as required 
7. Vegetables 1/2 cup (finely chopped carrots, beans and beetroot)
8. Oil 3 tbsp
9. Mustard Seeds 1/2 tsp
10. Skinned split black gram (Urad Dal) 1 tsp
11. Peanuts 2 tbsp
12. Curry Leaves 1 sprig

METHOD:

Serving Size: 4-5

On a medium heat dry roast rawa in a pan, stirring often, until aromatic. Do not brown. Remove to a bowl and keep aside to cool down.

Fry peanuts in 1 tsp oil until golden and crunchy. Reserve aside to garnish.

Heat oil in a pan and add mustard seeds and urad daal. Fry until the daal turns light golden.

Stir in the grated ginger, green chilis, and curry leaves. Sauté for a minute and add chopped onions.

When the onions turn transparent, add the vegetables (optional) if using. I used only 1tsp chopped beetroot just for the reddish tinge. Stir and cook covered until slightly tender.

Pour water and add salt. Bring water to a rolling boil. 

Lower the heat and with one hand add the rawa in a slow stream to the boiling water. With the other hand, incorporate the rawa into the water, stirring vigorously. 

Cover and cook on a low flame until the water is completely absorbed. 

Turn off the heat and let it rest for 5 minutes.

Garnish with fried peanuts and serve the semolina upma with coconut chutney or green chutney.