Waking up in the morning to a nice, fresh bowl of upma is a lovely start to anyone’s day.
This South Indian breakfast staple is filled with nutrients (and flavour!). It’s easy to veganize if you avoid adding ghee.
Preparation Time: 20 minutes
- 2 cups quick cooking rolled oats
- 3 tsp oil
- 1 tsp turmeric powder (haldi)
- 1 tsp mustard seeds (rai / sarson)
- 1 tsp urad dal (split black lentils)
- 5 to 6 curry leaves (kadi patta)
- 1 whole dry kashmiri red chilli, broken into pieces
- 2 green chillies
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped carrot
- 1/4 cup green peas
- 1 tsp sugar
- Salt to taste
FOR THE GARNISH:
- 2 tbsp finely chopped coriander (dhania)
-Heat 1 tsp of oil in a non-stick pan, add the oats and ½ tsp of turmeric powder and sauté on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring occasionally. Keep aside.
-Heat the remaining 2 tsp of oil in a broad non-stick pan and add the mustard seeds.
-When the seeds crackle, add the urad dal, curry leaves, red chillies and green chillies and sauté on a medium flame for 1 minute.
-Add the onions and sauté on a medium flame for 1 minute or till the onions turn translucent.
-Add the carrots and green peas and sauté on a medium flame for 2 minutes.
-Add the oats mixture, sugar, salt and remaining ½ tsp of turmeric powder, mix well and cook on a medium flame for 1 minute, stirring continuously.
-Add 1½ cups of hot water, cover and cook on a slow flame for 5 to 7 minutes, stirring occasionally.
-Serve immediately garnished with coriander.
This recipe comes from Tarla Dalal at www.tarladalal.com