Upma is a breakfast staple - quick to make and well loved.
Here's how I make Vegetable Upma:
Tempering - 2 tsp oil, 1/2 tsp mustard seeds, 1/2 tsp udad dal, 1/2 tsp cumin seeds, pinch hing (asafoetida), 1 green chilli - chopped, 1 red chilli - broken, 1tsp grated ginger, few curry leaves, handful of peanuts
1/2 cup chopped onions
1/2 cup frozen peas and carrots mix
1/4 cup chopped tomatoes
1 cup roasted upma rava
3 cups water
1 tsp ghee
2 tsp salt
2 tsp sugar
Lemon slices, shredded coconut and cilantro for garnish
Make the tempering by heating oil in a pan. Add the mustard seeds. When they stop spluttering, add the other ingredients and fry 2 mins. Then add the onions and fry till softened. Add the peas, carrots and tomatoes. Cook 5 mins. Add 3 cups water, increase heat to medium high. Add salt and sugar. Mix well. When the water starts boiling, reduce heat to medium and slowly add the rava, stirring with one hand. Mix the rava well, cover and cook on medium low heat for about 5 mins. Add 1 tsp ghee, mix well and cook another 5 mins.
Serve Upma garnished with shredded fresh coconut and cilantro, with a wedge of lemon on the side.
This Vegetable Upma goes to the Breakfast Event at Cooking 4 all Seasons.