My morning started with some simple Indian breakfast which is not just simple but filling too. So got myself some Upma/Upeeth/Upithu. There are various names to this dish region wise and slight difference in the way it cooked. But I have adapted over the years the way in which my mom cooked (Bengali’s call is Nonta Shuji), how my flat mate who was from Andhra used to cook and my mom-in-laws way of making it (Upeeth in Marathi). So this is a mixed version of the spicy semolina porride. To make it more nutritious I always add extra proteins through dry roasted some chana and urad dal
I always store my rawa by light dry roasting in a jar as that increases the lifespan of it and in case you don’t want to dry roast it, you can store this in a freezer. This way it can be stored easily for 4-5 months. .
Ingredients for 2 people:
- Rawa Sooji – 1 cup (roasted)
- Half teaspoon of grated ginger
- 1 medium onion – chopped
- 1 green chilli – chopped
- Pinch of mustard seeds
- Handful of curry leaves
- 1 tablespoon of urad dal
- 1 tablespoon of chana dal
- Handful of coriander leaves (for garnishing)
- Lemon wedges (optional)
- Salt as per taste
- 1 tablespoon oil or 2 teaspoon of ghee
- Half teaspoon sugar.
- I tempered some mustard seeds, curry leaves and some grated ginger in oil/ghee
- Added onion and chilli to this and sauted till onion got translucent.
- Added the dry roasted dal to this. If you don’t have dry roasted dal ready, do the same before starting step 1 in the same pan.
- Added Rawa and sauted everything together for 3-4 mins on medium flame.
- Added little water to cover this mixture and allowed this simmer away.
- After 5 minutes on low flame, upma is ready! I had this with my morning chai 😊
Do share your version of Upma. I do add veggies like carrots, beans, peas on other days too to make it more nutritious.