Jonna Rawa Upma

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Recipe

Ingredients

1 cup	jonna rawa (sorghum semolina)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 tablespoon	chana dal (split chickpeas)
1 tablespoon	urad dal (split black gram)
2 tablespoons	cashew nuts
1 medium	onion, finely chopped
2 green chilies	slit
1 inch	ginger, grated
8-10 leaves	curry leaves
1 pinch	asafoetida
2 cups	water
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped
1 tablespoon	lemon juice

Instructions

1. 1 Dry roast the jonna rawa in a pan on medium heat until it turns aromatic and slightly golden. Set aside.
2. 2 Heat oil in a pan and add mustard seeds. Allow them to splutter.
3. 3 Add cumin seeds, chana dal, urad dal, and cashew nuts. Fry until the dals turn golden brown.
4. 4 Add chopped onions, green chilies, grated ginger, curry leaves, and a pinch of asafoetida. Sauté until the onions turn translucent.
5. 5 Pour in 2 cups of water and add salt to taste. Bring the mixture to a boil.
6. 6 Once the water is boiling, gradually add the roasted jonna rawa, stirring continuously to avoid lumps.
7. 7 Reduce the heat to low, cover the pan, and let it cook for about 5-7 minutes or until the rawa is cooked and the water is absorbed.
8. 8 Turn off the heat and add chopped coriander leaves and lemon juice. Mix well.
9. 9 Serve hot, garnished with additional coriander leaves if desired.