Vegetable Upma

Ingredients(for 1 medium katori (bowl) per serving)

• 1 cup Suji (rava/semolina) (medium-coarse)
• 1 small, finely chopped Onion (pyaz)
• 1 small, diced Carrot (gajar)
• 1/4 cup Green peas (matar, fresh or frozen)
• 1/4 cup, chopped French beans (sem ki phalli)
• 1, finely chopped Green chili (hari mirch)
• 1/2 inch, grated Ginger (adrak)
• 8-10 Curry leaves (kadi patta)
• 1/2 tsp Mustard seeds (rai)
• 1 tsp Urad dal (split black gram)
• 6-8, broken Cashew nuts (kaju) - optional
• 2 tsp Refined oil or ghee (or coconut oil for flavor)
• 2 to 2.5 cups Water (as needed)
• to taste Salt (namak)
• 2 tbsp, chopped Fresh coriander (hara dhania for garnish) - optional
• 1 tsp Lemon juice (nimbu ras, optional) - optional

Instructions

1. 1

   Dry roast the suji (rava) in a heavy-bottomed kadhai on medium flame until it turns aromatic and just starts to change color, about 4-5 minutes. Stir constantly to avoid burning. Transfer to a plate.

   5 minutes

   Roasting suji enhances aroma and prevents stickiness.

2. 2

   In the same kadhai, heat oil or ghee. Add mustard seeds and let them splutter. Add urad dal and sauté until golden.

   2 minutes

   Tempering brings out authentic South Indian flavors.

3. 3

   Add cashew nuts (if using) and sauté until light golden. Then add chopped ginger, green chili, and curry leaves. Sauté for 30 seconds.

   2 minutes

   Cashews add crunch; skip for lower fat.

4. 4

   Add chopped onions and sauté until translucent. Add diced carrots, beans, and peas. Stir fry for 2-3 minutes till vegetables slightly soften.

   5 minutes

   Cut veggies small for faster, even cooking.