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

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.

Questions

Can I make Upma dairy-free?

Yes. The dairy in this entry 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 this entry 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 long does Upma keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Upma?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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