Rava Upma

30 minServes 2 to 3

A savory Indian semolina porridge, roasted and tempered with spices, then cooked into a fluffy, crumbly dish.

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prepHave all ingredients measured and prepped before starting.
200 g rava (semolina)	Dry roast rava until crunchy, aromatic			Pour roasted rava into boiling water, stir	Cover, cook on lowest heat 2–4 min until dry	Stir in ghee, cover & rest 5 min	Stir in lemon juice, garnish with peanuts
2 to 2½ tablespoons / 30-37 ml oil or ghee	Temper mustard, cumin, dals & cashews	Add asafoetida, chili, ginger, curry leaves	Sauté onion until transparent, add vegetables
½ teaspoon mustard seeds
½ teaspoon cumin seeds (jeera, optional)
1 teaspoon split urad dal
1½ teaspoon chana dal (optional)
8 to 12 cashews
1 pinch asafoetida (hing, optional)
1 to 2 green chili, slit
1 cm ginger, minced or grated (optional)
1 sprig curry leaves
60 g onion, chopped or sliced thinly
100 g mixed vegetables (carrots, beans, peas, finely chopped)
720 ml water (or 660 ml for drier upma)	Boil water with salt, taste & adjust
½ to ¾ teaspoon salt
2 teaspoon ghee (optional)
lemon juice (optional, to serve)
2 tablespoons peanuts (optional, roasted for garnish)

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