Andhra Upma

Cuisines

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Recipe

Ingredients

1 cup	semolina (rava)
2 tablespoons	ghee or oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 tablespoon	chana dal (split chickpeas)
1 tablespoon	urad dal (split black gram)
1 pinch	asafoetida (hing)
2	green chilies, finely chopped
1	medium onion, finely chopped
1 inch	ginger, finely chopped
8-10	curry leaves
1	medium carrot, finely chopped
1/4 cup	green peas
3 cups	water
2 tablespoons	coriander leaves, chopped
1 tablespoon	lemon juice

Instructions

1. 1 Dry roast the semolina in a pan on medium heat until it turns light golden and aromatic, then set aside.
2. 2 Heat ghee or oil in a pan, add mustard seeds and let them splutter.
3. 3 Add cumin seeds, chana dal, urad dal, and asafoetida, and sauté until the dals turn golden brown.
4. 4 Add green chilies, onions, ginger, and curry leaves, and sauté until the onions turn translucent.
5. 5 Add carrots and green peas, and sauté for 2-3 minutes.
6. 6 Pour in the water and add salt to taste. Bring it to a boil.
7. 7 Gradually add the roasted semolina while stirring continuously to avoid lumps.
8. 8 Reduce the heat to low, cover the pan, and let it cook for 5-7 minutes until the water is absorbed and the semolina is cooked.
9. 9 Turn off the heat, add coriander leaves and lemon juice, and mix well.
10. 10 Serve hot with chutney or pickle.