Upma

Name: Upma
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup coarse semolina (rava or cream of wheat); 2 tbsp neutral oil (vegetable or canola); 1 tsp black or brown mustard seeds; 1 tbsp chana dal (split chickpeas) or yellow split peas; 1 tbsp urad dal (split black gram) or chana dal; 1 cup yellow onion, finely diced; 2 green chili (serrano or jalapeno), finely chopped; 1 tsp fresh ginger, finely grated; 12 fresh or dried curry leaves; 3/4 tsp salt; 2 cups water; 2 tsp fresh lemon juice; 1/4 cup fresh cilantro, chopped

A savory South Indian breakfast made from dry-roasted semolina cooked with mustard seeds, curry leaves, onion, and green chili into a fluffy, warmly spiced porridge that comes together in minutes.

25 minEasyServes 4260 cal/serving

IndianBreakfastStovetopVegetarianNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

1 cup coarse semolina (rava or cream of wheat)
2 tbsp neutral oil (vegetable or canola)
1 tsp black or brown mustard seeds
1 tbsp chana dal (split chickpeas) or yellow split peas
1 tbsp urad dal (split black gram) or chana dal
1 cup yellow onion, finely diced
2 green chili (serrano or jalapeno), finely chopped
1 tsp fresh ginger, finely grated
12 fresh or dried curry leaves
3/4 tsp salt
2 cups water
2 tsp fresh lemon juice
1/4 cup fresh cilantro, chopped

Instructions

1

Heat a dry skillet over medium heat. Add 1 cup coarse semolina (rava or cream of wheat) and toast, stirring constantly, for 3-4 minutes until lightly golden and fragrant. Transfer to a bowl and set aside.
2

In the same pan, heat 2 tbsp neutral oil (vegetable or canola) over medium heat. Add 1 tsp black or brown mustard seeds and let them sputter for 30 seconds. Add 1 tbsp chana dal (split chickpeas) or yellow split peas and 1 tbsp urad dal (split black gram) or chana dal and stir-fry until light golden, about 1 minute.
3

Add 12 fresh or dried curry leaves (stand back - they splutter), 2 finely chopped green chili (serrano or jalapeno), 1 tsp finely grated fresh ginger, and 1 cup finely diced yellow onion. Cook, stirring often, until the onion is soft and translucent, about 4-5 minutes.
4

Pour in 2 cups water and 3/4 tsp salt. Increase heat and bring to a rolling boil.
5

Reduce heat to medium-low. Pour in the toasted coarse semolina (rava or cream of wheat) in a thin, steady stream, stirring constantly to prevent lumps. Continue stirring for 2-3 minutes until the semolina absorbs all the water and the mixture pulls away from the sides of the pan.
6

Remove from heat. Stir in 2 tsp fresh lemon juice and garnish with 1/4 cup chopped fresh cilantro. Serve hot.

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Questions

How do I know when Upma is done?

Go by the cues in the method rather than the clock. Step 3: cook until the onion is soft and translucent.

What can I use instead of curry leaves in Upma?

The entry for Upma calls for 12 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

Can I make Upma less spicy?

Yes. The heat in Upma comes from 2 green chili (serrano or jalapeno), finely chopped. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes.

Can I make Upma dairy-free?

Yes. The dairy in Upma is 1 cup coarse semolina (rava or cream of wheat). Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Upma gluten-free?

Yes. The gluten in Upma is 1 cup coarse semolina (rava or cream of wheat). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Upma?

One serving (the recipe makes 4) is about 260 calories, with 8 g protein, 32 g carbohydrate and 8 g fat, plus 2 g fiber and 380 mg sodium. The figures are estimates computed from the ingredient list.

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