Upma
A savory South Indian breakfast staple made with semolina, tempered with mustard seeds and curry leaves. Quick to prepare and highly satisfying.
Cooking
Heat 2 tbsp oil + 1 tsp ghee in a kadhai. Add mustard seeds and dry red chilly. When the seeds splutter add the curry leaves, groundnuts, and chana dal. Stir for a minute.
Add ginger + vegetables and fry on medium heat for
Add 2 cups warm water, salt, and lemon juice.
Bring to boil and simmer for 8-10 minutes or till vegetables are cooked.
Add sooji with constant stirring and simmer for 1-2 minutes. Turn off heat when desired consistency is attained.
Upma dries with time so keep it more moist than desired.
Add 1 tsp ghee, cilantro (dhaniya), and green chillies. Mix well and serve hot.
Serve hot with chutney or egg curry or tomato curry (as shown in the photo).
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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