Rava Upma

Ingredients

• 1 cup rava (semolina)
• 1 onion, chopped
• 1 carrot, diced
• 2 tbsp green peas
• 1 tsp mustard seeds
• 1 tsp urad dal
• 8 curry leaves
• 2 green chillies
• 2.5 cups water
• 2 tbsp oil/ghee
• Salt, coriander

Method

1. Dry roast the rava in a dry pan over medium-low heat, stirring constantly, for 4-5 minutes until it turns a shade lighter in colour and smells toasted rather than raw and starchy. Tip it out onto a plate and set aside — roasting first is what keeps the upma from turning gluey later.
2. In the same pan, heat oil and add mustard seeds; let them splutter, then add urad dal and cook until it turns light golden. Add curry leaves and slit green chillies and fry a few seconds until fragrant.
3. Add the onion, carrot and peas. Sauté for 3-4 minutes until the onion softens and turns translucent and the carrot loses its raw crunch slightly.
4. Pour in the water and add salt; bring it to a rolling boil. Now lower the heat and slowly stream in the roasted rava with one hand while stirring continuously with the other — this prevents lumps from forming. It will thicken almost immediately as you stir.
5. Cover the pan and cook on the lowest heat for 3-4 minutes, undisturbed, so the rava fully absorbs the water and turns soft and fluffy rather than gritty. Fluff it up with a fork, garnish with coriander, and serve hot.