Upma

Method

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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.

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

   Mark done

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

    Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Coconut chutney
• Filter coffee
• A wedge of lemon

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.