Upma or uppumavu is a dish originating in the Indian subcontinent made from toasted semolina with which a thick porridge is prepared. There are a variety of ways to cook upma, and variations may include the addition of other spices and vegetables or versions with fewer ingredients. Traditionally the dish is served for breakfast, but it also lends itself well to being eaten as a light meal for lunch or dinner or for a snack.
Ingredients for 4 portions
- Rava (sooji, semolina) 225 g
- Sunflower oil 30 g
- Mustard grains 5 g
- Cumin seeds 2,5 g
- Chana dal (hulled and broken Bengal chickpeas) 5 g
- Urad dal (hulled and broken black chickpeas) 5 g
- Cashew nuts 80 g
- Red onions, chopped 120 g
- Carrots, cut into julienne strips 120 g
- Green chilies, chopped 10 g
- Ginger, finely chopped 5 g
- Curry leaves 2 g
- Water 550 ml
- Halls q.b.
- Peas 45 g
- Coriander leaves, chopped 5 g
In a preheated frying pan, toast the rava or semolina. As you perform this operation, stir frequently. The grains should release their fragrance and begin to look dry, grainy, and crisp. Do not darken the rava. Remove from heat and set aside.
In another high-sided pan, heat the oil and add the mustard seeds until they begin to sizzle. Then add the cumin seeds, chana dal and urad dal. Brown them until they begin to toast or turn a light golden color.
Immediately add cashews and sauté them. When the cashews are golden brown, the chickpeas will also have completed browning.
Add finely chopped onions. Fry the onions until translucent. Then add chopped green chilies, ginger, carrots, and curry leaves. Continue sautéing for a few seconds, then add 2.5 cups of water and the salt. Mix well and check for flavor.
On a medium-high heat, bring the water to a boil. When the water starts to boil, turn the heat down to low and pour in 4 or 5 tablespoons of rava.
Immediately after adding this portion of the rava, start stirring vigorously. The whole rava portion should mix evenly with the water. Then proceed with another portion of roasted rava. Mix and blend again and continue adding and incorporating the rava until it is used up. Mix and blend quickly and thoroughly. The rava grains absorb water, swell and cook. Add the peas.
Cover and steam the rava upma for 2-3 minutes on low heat. Then turn off the stove.
Remove the lid and strain the upma with a fork. Garnish with chopped coriander leaves.
0.08kg CO2 equivalent i
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.