Vegetable Upma - savory semolina porridge

Upma is a comforting, warm, savory porridge. It is made with fine semolina flour, a form of ground whole wheat that is used in traditional pasta recipes. Unlike making pasta from scratch, making upma is quick and easy. I have added a few vegetables to this recipe to make the upma more interesting. Traditionally eaten as breakfast, I sometimes make upma as a quick week-night dinner. Almost every Indian family has its own Upma recipe and this is mine. Feel free to add or remove a few ingredients to make it your own.

Serves: 2 | Prep. time: 10 minutes | Cook time: 30 minutes

Ingredients:

• 3/4 cup fine semolina flour

• 3 cups hot water

• salt

• 1 tbsp. canola oil

• 1/4 tsp mustard seeds

• 1/4 tsp cumin seeds

• 1 tbsp. peanuts

• 1 tbsp. chopped cashews

• 1/4 cup finely chopped onion

• 1 small carrot, finely chopped

• 1/8 cup finely chopped green bell pepper

• 1/2 tsp minced ginger or ginger paste

• 1/4 tsp turmeric powder

• 1/4 tsp chili powder

• 1 small tomato, finely chopped

• 1/2 - 1 tbsp. sugar

• 1/2 tbsp. lime juice

• desiccated/fresh coconut and spiced potato strings for garnish

Directions:

1. In a dry skillet, add the semolina and on low-medium heat, dry roast the flour. The flour is easy to burn and to avoid that, keep moving the flour in the skillet with a wooden spoon. Roast for about 10 minutes till it is lightly toasted. Turn off heat and set aside.

2. In a small pot, add 3 cups of water, add a pinch of salt and bring to a boil.

3. In the meanwhile in another skillet, heat the oil and once warm, add the mustard seeds. Let them splutter before adding the cumin seeds, peanuts and cashew pieces. Stir for a minute to lightly toast the nuts.

4. Keeping the skillet on medium heat, add the finely chopped onions, carrots and green bell pepper. Stir fry the vegetable for 3 to 4 minutes till they start becoming soft.

5. Add 1/2 tsp salt, minced ginger, turmeric powder and chili powder. Mix well to coat all the vegetables with the spices.

6. Add the roasted semolina flour into the skillet containing the vegetables and mix well so that the flour coats the vegetables.

7. The water should have come to a boil by now. Remove the pot of water from the heat. Carefully, add about a cup of water to the semolina. As soon as the hot water hits the skillet containing the semolina, it will start bubbling. With a wooden spoon, stir the semolina and water together. The semolina will act like a sponge and quickly soak up the water.

8. Once the first cup of water is incorporated, go ahead and add another cup of hot water. Repeat the process and finally add the third cup of water. Also add the chopped tomatoes at this point. Keep stirring the mixture and if lumps are visible, try to break them with the back of the wooden spoon.

9. At first, it may seem like there is a pool of watery semolina in the skillet but the semolina will eventually absorb all the water and turn into a porridge like consistency.

10. Keep stirring to prevent the semolina from settling to the bottom of the pan. Once the porridge like consistency is achieved, add the sugar and lime juice. Turn off the heat, give everything a good mix and let it sit for 2 minutes. Taste the Upma and add more salt if needed.

11. Garnish with your favorite toppings. I have used desiccated coconut flakes and spicy potato strings. Other toppings include cilantro leaves, crushed peanuts and roasted lentils for crunch. Serve hot!