Sooji ka Upma (thick porridge from dry-roasted semolina or coarse rice flour)

   

Ingredients:-

1 cup sooji (semolina

1 tsp hing (asafoetida)

1/2 urad dal

1/2 methi seeds

1 tsp mustard seeds

1 onion, finely chopped

½ tomato, finely chopped

4-5 green chillies, finely chopped

1 tbsp grated ginger

A few curry leaves

Cilantro for garnishing

8-10 cashew (optional)

A pinch of sugar

Salt to taste

2 tbsp oil

1 tbsp of ghee

3 cups of hot water

 

Method:-

1. In a saucepan, add 3 cups of water and let it come to boil.
2. Meanwhile, heat oil (or ghee if using) in a medium-sized wok kept over medium heat and then add mustard seeds.
3. As they begin to crackle, add curry leaves, urad dal, and cashews (if using). Fry them for a minute.
4. Add grated ginger, chopped chilies, and onions. Fry the onion till they are translucent. Add salt and sugar. Mix well.
5. Add sooji and continue frying till it turns light brown and a sweet aroma emanates from the mixture (approximately 6-8 minutes).
6. Add hot water carefully to the semolina mixture and mix well to make sure it is lump-free.
7. Lower the gas to a simmer. Cover and cook for 2 minutes until all the water is absorbed and the sooji mixture is moist but not dry.
8. Add ghee and cilantro and mix them in.
9. Take the wok off the heat and garnish this delicious umma with finely chopped cilantro.