Upma

Ingredients

Instructions

1. 1

   Heat a pan on medium heat. Add semolina and dry roast for 5-7 minutes until it turns light golden and aromatic. Transfer to a plate and set aside.

2. 2

   In the same pan, heat ghee or vegetable oil over medium heat. Add mustard seeds, urad dal, and chana dal. Sauté until the dals turn light golden.

3. 3

   Add asafoetida and curry leaves. Sauté for a few seconds. Then add chopped onion, green chilies, and grated ginger. Sauté until the onion turns translucent.

4. 4

   Add chopped carrots and green peas. Sauté for 2-3 minutes.

5. 5

   Carefully pour in hot water and add salt. Bring the mixture to a rolling boil.

6. 6

   Gradually add the roasted semolina to the boiling water, stirring continuously to prevent lumps. Reduce heat to low, cover the pan, and cook for 5-7 minutes, or until all the water is absorbed and the semolina is cooked through.

7. 7

   Turn off the heat. Fluff the upma gently with a fork. Stir in chopped fresh coriander leaves and lemon juice. Serve hot.