Vegetable Rava Upma

By patticakes

Traditional south Indian breakfast that can also be served for lunch or light dinner.

Ingredients

• 2 cups rava (cream of wheat or semolina)
• 5 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp channa dal
• 1/4 cup halved cashews
• 1 onion, finely chopped
• 1/4 cup peas (fresh or frozen)
• 3 cups vegetables, chopped (carrots, peas,beans)
• 1 cup cubed potato
• 1 cup diced tomato
• 1 tbs lemon juice
• 2 TBS butter
• 4 to 5 green chillies, chopped (adjust to taste)
• 1 " piece ginger, grated
• A few curry leaves
• Salt to taste
• 5 1/2 cups water
• A few roasted cashewbnuts to garnish (optional)
• Coriander leaves, chopped, for garnish

Details

Servings 4

Preparation

Step 1

1. Dry roast the rava in a pan until it turns a light brown (about 7-10 mins). Transfer to a bowl when done and set aside to cool.
2. Heat oil in the same pan and add the mustard seeds, urad dal and curry leaves. When the dal turns golden brown and the mustard seeds splutter, add the onions, green chillies and ginger. Fry for 4-5 mins until the onions turns golden brown.
3. Now add the peas and vegetables. Mix well. Add about 3 cups water and cook closed until the vegetables turn soft.
4. Open, add salt and mix well. Then lower fire to simmer and add the butter, lemon juice and roasted rava, a little at a time, stirring constantly to avoid lumps. Continue to cook and stir for another 5 mins.
5. Remove and serve, garnish with cilantro and cashews.