Upma (Spiced Semolina With Cashews and Chiles)
Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. Cashew nuts or peanuts lend a happy crunch, and the chiles wake everything up with a touch of heat. You can also add a small handful of vegetables to the mix, like frozen green peas, chopped green beans and carrots. The water-to-semolina ratio ensures the upma is fluffy and light rather than mushy like oatmeal. Serve bowls of fragrant, belly-warming upma with a squeeze of lemon, extra sugar and coconut chutney for a satisfying breakfast or anytime snack.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1cup/175 grams coarse-grain semolina (rava/sooji; see Tip)
- 3tablespoons ghee (or vegetable oil)
- 1teaspoon black mustard seeds
- ½teaspoon cumin seeds
- 1teaspoon urad dal (husked dried black lentils)
- 1teaspoon chana dal (split dried chickpeas)
- 14cashews (or peanuts)
- 1to 2 green chiles, seeded or unseeded, chopped
- 1sprig curry leaves (about 16 individual leaves)
- 1(1-inch) piece of ginger, peeled and finely chopped (about 1 teaspoon)
- ½large yellow or red onion, finely chopped
- Salt
- 1teaspoon sugar (optional), plus more for serving
- 2tablespoons chopped cilantro, plus more for garnishing
- 1lemon, cut into wedges, for serving
Instructions
Step 1
In a large pan or wok, toast the semolina over medium, stirring frequently, until it releases its nutty aroma and is dry like bread crumbs, 5 to 8 minutes. You don’t want the semolina to take on any color. Transfer to a bowl and set aside to cool. Wipe the pan clean with a paper towel.Step 2
In the same pan, melt 2 tablespoons of ghee over medium. Add the mustard seeds and cumin seeds and cook, stirring frequently, until the seeds begin to crackle, about 3 minutes. Add the urad dal and chana dal, and cook, stirring frequently, until they just start to brown, 1 to 2 minutes. Add the cashews, adjust heat to medium-low and cook, string frequently, until golden-brown, about 2 minutes.Step 3
Carefully add the chiles, curry leaves, ginger and onion (doing so will splatter) and cook, stirring constantly, until the onion is translucent, about 4 minutes.Step 4
Stir in 3 cups water, 1 teaspoon salt and the sugar, if using. Cover, adjust heat to high and bring to a boil; taste the water and add more salt if desired. It should be pleasantly seasoned.Step 5
When the mixture boils, adjust heat to low. Using your dominant hand, add the reserved semolina in a slow, steady stream while continuously stirring with the other hand to prevent clumping. Keep stirring until the water has been absorbed and the mixture pulls away from the sides of the pan, about 2 minutes. Cover and cook over low heat for 2 minutes. Stir in the remaining 1 tablespoon ghee, remove from the heat, cover and let rest for 5 minutes.Step 6
Stir in the cilantro. Serve with lemon wedges and sugar on the side, if you like.