Quick Aloo Upma (Savory Semolina with Spiced Potatoes)

Quick Aloo Upma (Savory Semolina with Spiced Potatoes) ingredients

• 1/2 cup rava (fine semolina)
• 2 tbsp oil (peanut or vegetable)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds (optional)
• 1 tsp chana dal (split chickpeas, optional)
• 1 tsp urad dal (split black lentils, optional)
• 8-10 leaves curry leaves
• 1/2 medium onion, small, finely chopped
• 1 green chili, slit or chopped
• 1 medium potatoes, small, peeled and finely diced
• 1/4 tsp turmeric powder
• to taste salt
• 1.5 cups water, hot
• 1 tbsp fresh lemon juice
• 2 tbsp fresh cilantro, chopped

How to make Quick Aloo Upma (Savory Semolina with Spiced Potatoes)

1. In a dry, heavy-bottomed pan, roast 1/2 cup of rava (semolina) over low-medium heat for 4-5 minutes, stirring continuously, until it turns fragrant and slightly golden. Transfer to a bowl and set aside.
2. Heat 2 tablespoons of oil in the same pan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds (if using), 1 teaspoon chana dal, and 1 teaspoon urad dal (both optional). Let them splutter and turn light golden, about 20-30 seconds.
3. Stir in 8-10 curry leaves, 1/2 finely chopped medium onion, and 1 slit green chili. Sauté for 2-3 minutes until the onion becomes translucent.
4. Add 1 finely diced medium potato and 1/4 teaspoon turmeric powder. Season with salt to taste. Mix well to combine the potatoes with the spices.
5. Add 2-3 tablespoons of water to the pan, cover, and cook for 5-7 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
6. Pour in 1.5 cups of hot water, ensuring the water is simmering hot. Bring the mixture to a rolling boil. Taste the water and adjust salt if needed, as this is where the upma will get its primary seasoning.
7. Gradually add the roasted rava to the boiling water in a steady stream, stirring continuously with a whisk or spoon to prevent lumps from forming. Reduce the heat to low.
8. Cover the pan and let it cook for 3-5 minutes, allowing the semolina to absorb the water and cook through. The upma should be soft and fluffy.
9. Turn off the heat. Stir in 1 tablespoon fresh lemon juice and 2 tablespoons fresh chopped cilantro. Fluff the upma gently with a fork.
10. Serve the quick aloo upma hot, optionally garnished with a few more cilantro sprigs or a drizzle of ghee. It's a comforting and fast breakfast dish.

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