Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 15-20 minutes

Servings: 2

Ingredients

• 1 cup roasted semiya
• 2 1/2 cups water
• 1/2 tsp salt
• 1 1/2 tsp gingelly oil
• 1 tsp ghee
• a pinch asafoetida
• Vegetables (potato, green peas, carrot, tomato, beans or any other non-watery vegetables as per taste)

For tempering:

• 1 tsp gingelly oil
• 1/2 tsp mustard
• 1/2 tsp black gram
• 1-2 green chillies
• 1/2 inch ginger
• 2 sprigs curry leaves
• coriander leaves

Instructions

1. Cut all the vegetables into fine pieces. Keep tomatoes separately.
2. Cook all of them except tomatoes in a separate pan on a slow flame until soft. Avoid adding water to the vegetables for cooking. Sprinkle water and lid the pan.
3. Keep it aside.
4. Take a pan and add 1 tsp oil, mustard seeds, black gram dal, chana dal. Heat it on slow flame.
5. Once the mustard seeds sputter and the dals are brown, add grated ginger, chillies, curry leaves and roast mildly.
6. Add tomatoes to this and heat on high flame for few seconds. Stir continuously. The tomatoes will break down.
7. Add water to this and let it boil.
8. The flame should be kept low. Now add the roasted semiya. Add salt and asafoetida.
9. Mix it well and lid it so that the semiya cooks till soft.
10. Add the other vegetables to the semiya and mix well.
11. Add ghee and the rest of the oil and mix.
12. Remove from flame.
13. Transfer it to a serving bowl.
14. Add coriander leaves as a garnish.
15. Serve hot with coconut chutney and sambar.

Notes

• A satisfying healthy breakfast
• Unroasted semiya can also be bought. It must be be roasted on a slow flame separately before starting the rest of the process.
• If you are short on time, you can skip the vegetables and to make it interesting, you can roast cashew and raisins in ghee and add to the upma at the end.
• Another option is to grate only carrots and potatoes and add tomatoes instead of all the vegetables. These cook in few minutes and you can get a healthy meal easily.