Coriander Upma

Ingredients :

1 cup semolina (rava)

2 tbsp oil

1 tsp urad dal (split black lentils)

1 tsp mustard seeds ( rai / sarson)

a pinch of asafoetida (hing)

4 to 5 curry leaves (kadi patta)

1/4 cup finely chopped onions

Salt to taste

2 tbsp finely chopped coriander (dhania)

To Be Blended Into A Coriander Chutney (using Little Water)

1/2 cup roughly chopped coriander (dhania)

3 green chillies , roughly chopped

1 tsp sugar

1 tsp cumin seeds (jeera)

1 tsp lemon juice

salt to taste

Method :

Dry roast the semolina in a broad non-stick kadhai on a medium flame for 3 to 4 minutes or till it turns light brown in colour, stirring continuously. Keep aside.

Heat the oil in a broad non-stick pan and add the urad dal and mustard seeds.

When the seeds crackle, add the asafoetida, curry leaves and salt and sauté on a medium flame for 1 minute.

Add the roasted semolina and salt and sauté on a medium flame for 1 more minute.

Add the coriander chutney and cook on a medium flame for 1 minute.

Add 2½ cups of hot water and cook on a medium flame for 1 to 2 minutes or till the water evaporates, while stirring continuously.

Add the coriander mix well and cook on a medium flame for 1 to 2 minute.

Nutrient Value per serving (serves 4)