Like poha, the girls have loved to eat upma since they were babies.
For me, it is a convenient option as it is one of those easy to cook and all-in-one meals – carbs plus vegetables plus some protein from the lentils.
This is what we had for lunch today, with yogurt on the side, clementine juice and then fresh pineapple – which Indira prefers to the canned variety – for dessert.
Though coconut chutney and/or sambhar are the ideal accompaniments for upma, I sometimes eat mine with ketchup – a habit acquired in childhood. Ma has always made the most delicious upma and it was probably sacrilege to smother its’ flavors in ketchup but back then it was the way Bittu b. and I enjoyed eating it most !
1 cup of suji/rava/semolina
1 medium-sized onion
2 small carrots
1/4-1/2 cup of frozen green peas (less or more, as you like it)
1 small tomato
1 dry red chilli, broken in two
1/2-3/4 teaspoon of mustard seeds
2 tablespoons (or a little less) of yellow split pea lentils (chana daal)
6-8 curry leaves
2-3 tablespoons of sunflower oil, 1/2 of ghee
Roast the semolina in a warm pan for a few minutes till the grains start to turn a very light brown – at this stage there is a very distinct aroma.
In the meanwhile, in another large frying pan, heat the oil a little and add the mustard seeds. When these begin to crackle, add the curry leaves, the chana daal and the red chilli halves. Roast the daal till it begins to turn a light brown, then add the onions. Cook these for a little longer than when they turn translucent,