Upma

Upma is the second best and favourite breakfast item for Maharashtrians after the lovely Kanda Pohe! A quick and nutritious breakfast prepared from coarse semolina, it is also called as “Tikhat Sheera”. Here's Upma for RCI Maharashtrian Cuisine and Nupur's "U of Indian Vegetables"

Upma

What you need:

1 cup Coarse Semolina (Rawa)
1 Onion (chopped)
1 Tomato (chopped)
3 tsp Urad Dal
5-6 Curry Leaves
3-4 Green Chillies
1 tsp Mustard Seeds
1 tsp Cumin Seeds
Pinch of Asafoetida (Hing)
½ tsp Turmeric Powder
2 cups Warm Water
2 tsp Shev (optional)
2 tsp Grated Coconut (optional)
Few strands of Corriander
½ Lemon
Salt to taste
Oil

How to Proceed:

1) Roast Semolina for 5 mins
2) Wash and soak Urad Dal in water for 10 mins
3) Heat oil in a pan, add curry leaves, mustard seeds, cumin seeds, asafoetida and chopped chillies
4) Add Urad Dal and chopped onion and fry till onion turns slight brown
5) Add turmeric and chopped tomato and cook for 2 mins
6) Add Semolina and mix well for 5 mins
7) Add Salt as required
8) Now add warm water and stir continuously to avoid lump formation.
9) Keep stiring at intervals on medium heat for 5-7 mins
10) Serve hot garnished with shev, grated coconut, chopped coriander and a dash of lemon.