Ragi Upma

Ingredients(for 1 katori Ragi Upma (about 150g) + 1 cup chai)

• 1 cup Ragi flour (finger millet flour)
• 1 medium, finely chopped Onion
• 1 small, diced Carrot
• 1/4 cup Green peas (fresh or frozen)
• 1, finely chopped Green chili (adjust to taste)
• 6-8 Curry leaves (fresh)
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black gram)
• 1.5 tbsp Oil (preferably cold-pressed)
• to taste Salt
• 2 cups Water
• 1 tbsp, chopped Coriander leaves (for garnish) - optional
• 1 tsp Lemon juice (fresh) - optional

Instructions

1. 1

   Heat oil in a kadhai/tawa over medium flame. Add mustard seeds; let them splutter, then add urad dal. Sauté until the dal turns golden brown.

   3 minutes

   Use cold-pressed oil for enhanced flavor and better nutrition.

2. 2

   Add finely chopped onion, green chili, and curry leaves. Sauté until onions turn translucent.

   3 minutes

   Don't overcook onions; this preserves their crunch and nutrients.

3. 3

   Stir in diced carrots and green peas. Cook for 3-4 minutes until vegetables soften but remain vibrant.

   4 minutes

   Cover the pan to speed up cooking and retain moisture.

4. 4

   Add ragi flour to the pan and roast for 2-3 minutes, stirring continuously to avoid lumps and ensure a nutty aroma.

   3 minutes

   Roasting ragi flour brings out its earthy flavor and prevents raw taste.