Upma

Ingredients:

• 1 cup semolina (rava)
  
• 2 tablespoons oil or ghee
  
• 1 teaspoon mustard seeds
  
• 1 teaspoon urad dal (black gram lentils)
  
• 1 teaspoon chana dal (split chickpeas)
  
• 1/4 teaspoon cumin seeds
  
• 1/4 teaspoon turmeric powder
  
• A pinch of asafoetida (hing)
  
• 8-10 curry leaves
  
• 2-3 green chilies, chopped
  
• 1 medium onion, finely chopped
  
• 1/4 cup mixed vegetables (carrots, peas, bell peppers), chopped
  
• Salt to taste
  
• 2 cups water
  
• Fresh coriander leaves for garnishing
  
• Lemon wedges (optional)
  

Steps:

1. Heat a pan on medium heat and dry roast the semolina until it turns slightly golden and aromatic. Remove and set aside.
   
2. In the same pan, heat oil or ghee. Add mustard seeds, urad dal, chana dal, and cumin seeds. Allow them to splutter.
   
3. Add turmeric powder and asafoetida. Stir well.
   
4. Add curry leaves, chopped green chilies, and chopped onion. Sauté until the onion turns translucent.
   
5. Add the mixed vegetables and cook for a few minutes until they are slightly tender.
   
6. Pour in the water and bring it to a boil.
   
7. Reduce the heat to low and slowly add the roasted semolina while continuously stirring to avoid lumps.
   
8. Cook the mixture on low heat, stirring constantly, until the semolina absorbs the water and the upma reaches the desired consistency.
   
9. Cover the pan and let the upma sit for a couple of minutes to steam.
   
10. Fluff the upma with a fork, garnish with fresh coriander leaves, and serve hot with lemon wedges on the side.