Upma

How to Make Upma

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1. Roast the semolina in a dry pan over a medium heat for 4 minutes, stirring, until it smells toasty. Tip onto a plate to cool.

   Mark done Start 4 min timer

2. Heat the ghee in the same pan and pop the mustard seeds for 30 seconds.

   Mark done Start 30 sec timer

3. Add the urad dal and cashews and fry 1 minute, until golden.

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4. Add the curry leaves, chillies and ginger for 20 seconds.

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5. Add the onion and fry 4 minutes, until soft.

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6. Add the carrot and peas and cook 3 minutes.

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7. Pour in the water, add the salt, and bring to a rolling boil.

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8. Turn the heat low and pour in the semolina in a thin stream, stirring constantly with the other hand.

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9. Cook 4 minutes, stirring, until it thickens and pulls from the sides.

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10. Cover and rest 5 minutes off the heat, then fork through the coriander and lemon juice.

    Mark done

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Worth Getting Right

• Roast the semolina and cool it before it meets water.
• Thin stream in, constant stirring, no lumps.
• Rest covered for five minutes — it finishes swelling.

If You're Missing Something

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Serve It With

Coconut chutney · Filter coffee · A wedge of lemon

Keeping and Reheating

Best fresh. It sets firm when cold; steam to reheat.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.