Rava Upma (Savory Semolina Stir-fry)

Rava Upma (Savory Semolina Stir-fry) ingredients

• 1 cup fine semolina (rava/sooji)
• 2 tbsp vegetable oil or ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 8-10 leaves curry leaves
• 1 inch, grated ginger
• 1 finely chopped green chili
• 1/2 medium, finely chopped red onion
• 1/4 cup, finely diced mixed vegetables (carrots, peas)
• 2.5 cups hot water
• to taste salt
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh cilantro

How to make Rava Upma (Savory Semolina Stir-fry)

1. Heat a dry, heavy-bottomed skillet or kadai over medium-low heat. Add 1 cup of fine semolina (rava/sooji) and dry roast it, stirring continuously, for 5-7 minutes until it turns light golden brown and aromatic. Be careful not to burn it. Transfer the roasted rava to a plate and set aside.
2. In the same skillet, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add 1/2 teaspoon of mustard seeds and let them splutter. Then add 1 teaspoon of urad dal and 1 teaspoon of chana dal, sautéing for about 30 seconds until they turn light golden.
3. Stir in 8-10 curry leaves, 1 inch grated ginger, and 1 finely chopped green chili. Sauté for another 30 seconds until fragrant.
4. Add 1/2 medium finely chopped red onion to the skillet and cook, stirring occasionally, for 3-4 minutes until the onion turns translucent.
5. Stir in 1/4 cup of finely diced mixed vegetables (like carrots and peas). Cook for 2-3 minutes until the vegetables are slightly tender-crisp.
6. Pour in 2.5 cups of hot water (this is important for lump-free upma) and add salt to taste. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
7. Gradually add the roasted semolina to the boiling water in a slow, steady stream, stirring continuously with one hand to prevent lumps from forming. Ensure the semolina is fully incorporated.
8. Cover the skillet tightly with a lid and cook on very low heat for 5-7 minutes, allowing the semolina to absorb the water and cook through. Do not lift the lid during this time.
9. Remove the lid, fluff the upma gently with a fork. Stir in 1 tablespoon of fresh lemon juice and garnish with 2 tablespoons of freshly chopped cilantro.
10. Serve the hot Rava Upma immediately, optionally with a side of coconut chutney or pickle.

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