Upma

Upma

Happiness is when your Mom comes over and makes you breakfast. 🙂 I love Upma, I can best describe it as a lush, flavorful, savory breakfast porridge – although it doesn’t have a wet consistency. The sweetness and soft airy texture of the semolina, the richness of the butter or ghee, along with the salty crunch from the cashews gets me every time. You can find fresh curry leaves at your local Indian store. I usually buy them and freeze to have on hand when I need them. Enjoy!

Ingredients
1 tsp yellow split lentils, soaked for 15 minutes
1 cup semolina
4 tablespoons butter or ghee, melted
1⁄4 teaspoon mustard seeds
6 curry leaves
1 cup onions, finely sliced
1 small piece Serrano chili (optional)
2 cups water
Salt to taste
1⁄4 cup (heaped) roasted and salted cashew nuts
2 tablespoons cilantro, finely chopped

Instructions
1. In a small bowl cover lentils with water, and soak for 15 minutes.
2. Place a large skillet over medium heat.
3. Add semolina, stir.
4. Cook (dry roast) semolina over medium heat for three minutes, stirring frequently. There will be a toasted/roasted aroma. Turn off heat.
5. Spoon semolina into a bowl, set aside.
6. Using the same skillet. heat melted butter or ghee over medium heat.
7. Add mustard seeds.
8. When seeds start to pop add curry leaves, stir.
9. Add onions, stir. (add chili here if desired)
10. Saute onions until golden brown, stirring frequently.
11. Drain water from lentils.
12. Add lentils to onion mixture, stir.
13. Add two cups water, salt, and cashews.
14. Bring to a boil.
15. Add semolina slowly by the spoonful, stir.
16. Reduce heat to very low.
17. Cover and cook on very low heat, stirring occasionally, for 5 minutes.
18. Add 2 tablespoons cilantro, stir.
19. Serve.
20. Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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