Rava Upma
29-08-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup rava (semolina)
2 tablespoons ghee or oil
1 teaspoon mustard seeds
1 teaspoon urad dal (split black gram)
1/2 teaspoon chana dal (split chickpeas)
1/4 teaspoon asafoetida (hing)
1 medium onion, finely chopped
1-2 green chilies, finely chopped (adjust to taste)
1 medium carrot, peeled and diced
1/4 cup green peas (fresh or frozen)
1/4 cup grated coconut (optional)
1 teaspoon turmeric powder
Salt, to taste
2 cups water
1 tablespoon lemon juice
Fresh coriander leaves, chopped for garnish
Instructions:
Roast the Rava:
Heat a pan over medium heat. Add the rava and roast it lightly, stirring continuously until it becomes aromatic and turns a light golden color. Set aside.
Prepare the Tempering:
In the same pan, heat ghee or oil. Add mustard seeds and let them pop. Add urad dal, chana dal, and a pinch of asafoetida. Sauté until the dals turn golden brown.
Sauté the Vegetables:
Add the chopped onions and green chilies to the pan. Cook until the onions are translucent.
Add the diced carrot and green peas. Sauté for a few minutes until the vegetables are slightly tender.
Add Spices and Water:
Stir in the turmeric powder and salt. Add the 2 cups of water and bring it to a boil.
Cook the Rava:
Reduce the heat to low. Gradually add the roasted rava to the boiling water, stirring continuously to prevent lumps. Continue to cook for about 5-7 minutes, or until the water is absorbed and the rava is cooked through.
Finish with Coconut and Lemon Juice:
If using, add the grated coconut and mix well. Turn off the heat and stir in the lemon juice.
Garnish and Serve:
Garnish with freshly chopped coriander leaves. Serve the Rava Upma warm with a side of coconut chutney or pickle.
Enjoy your flavorful and wholesome Rava Upma!
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