Upma is served in my/my husband’s family as breakfast, much like a hearty porridge, but Americans might feel it is more of a lunch or dinner side. Warm, hearty, filling with a zing. I’m sorry there are few measurements, but these are the types of things that are done from memory and to taste. So try it first for yourself and then you can adjust the amounts of everything. It doesn’t seem like a dish you can really mess up too much. Good luck!
- Curry Leaves
- Sooji (Wheatlets)
- A few green chilis and about 2 tbs worth of ginger
- Canola Oil
- Urad Dal
- Mustard Seeds
- Red onion
- Vegetables – frozen carrots and peas (can substitute with green beans or tomato)
- Wash & dry curry leaves
- Roast sooji for a few minutes until there is a slight change in color. Put in a glass container
- Cut/slice chilis and ginger
- Heat canola oil
- Put mustard seeds in oil, reduce heat, and cover to prevent seeds from popping out
- When popping stops, put in a few spoonfuls of Urad Dal
- Leave in until the white dal turns light brown
- Add green chili and ginger
- Stir often
- Add onion
- Add vegetables
- After a minute or two add boiling water. 2X water as the amount of sooji
- Add ripped curry leaves
- Bring to boil on high
- Add shoji slowly while stirring
- Half the heat
- Stir to prevent lumps
- When it’s thick, it’s done!
Side pointer from the FIL: If you trim the stems of coriander and stand the bunch upright in cup of water, they’ll last longer. The Bag keeps the moisture in.
p.s. Sorry the videos are HUGE. Still figuring it out.