Vegetable Upma

Serves: to serve 3 - 4

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 mins

4 oz - semolina

1 large - onion

4 oz - mixed vegetables (carrots, potatoes, beans)

1 inch - fresh ginger

3 - green chilies

1 medium - tomato

3 - 4 tablespoons - vegetable oil

¼ teaspoon - mustard seeds

1 teaspoon - black gram (urad dal)

5 - 8 - whole curry leaves

12 fl oz - water

1 teaspoon - cumin seeds

1 teaspoon - turmeric powder

- salt

- coriander leaves (for garnish)

- cashew nuts (for garnish)

Fry the semolina in a frying pan over a medium flame until it turns brown then remove from the heat and set aside to cool. Don't leave the semolina unattended since it can burn very quickly. Peel the onion and cut it into long slices. Peel and chop the vegetables into small cubes - about ¼" (6mm) across. Peel and grate the ginger, chop the chilies and finely chop the tomato.
Place a thick bottom deep frying pan (skillet) over a medium-high heat. Pour in 2-3 tablespoons of vegetable oil and, once hot, add the mustard seeds. When they begin to sputter, add the black gram, onions, whole curry leaves, green chilies, cumin seeds and ginger. Continue to cook, stirring frequently, until the onions turn golden brown (about 10 minutes). Meanwhile boil 12 fl oz (350 ml) of water.
Once the onions have turned golden brown add the chopped vegetables, the peas and the tomato and mix well. Add the turmeric and the roasted semolina, then add salt and taste to make sure that the salt is dominant (once you add water the dish will balance the salt). Continue to fry the mixture for 3-5 minutes adding more seasoning if needed. Meanwhile, once the water boils add the boiling water to the mixture, stirring to avoid lumps. Once the ingredients are well mixed, cover with a lid and simmer on low heat for 5-8 minutes.
Once water is completed absorbed your Vegetable Upma is ready. Garnish it with chopped coriander leaves and roasted cashew nuts and serve hot.