Upma Recipe

Dry roast semolina in a wide, dry skillet over medium-low heat for 3–4 minutes, stirring constantly, until it becomes aromatic and slightly changes color. Remove from heat and set aside to cool. This helps prevent lumping.

If you prefer no roasting, you can use raw semolina but reduce water slightly and stir more while cooking to avoid lumps.

Heat oil or ghee in a heavy-bottomed pan or wok over medium heat.

Add mustard seeds; when they begin to pop (about 20–30 seconds), add urad dal (and moong or chana dal if using). Fry until the dal turns light golden and aromatic, about 30–40 seconds. Watch closely so it doesn't burn.

Add chopped onions and a pinch of salt. Sauté until onions are translucent, 3–4 minutes.

Add chopped green chili, grated ginger and curry leaves. Sauté for 30–45 seconds until fragrant.

Add diced carrot and peas (if using) and turmeric powder. Cook for 2–3 minutes until the vegetables are slightly tender but still bright.

In the same pan with the sautéed vegetables, add the measured water and salt. Bring to a rolling simmer over medium-high heat.

Lower heat to medium. Slowly and steadily pour the roasted semolina into the simmering water in a thin stream, while continuously stirring with a whisk or spatula to prevent lumps. The mixture will thicken quickly.

Continue stirring and cook for 2–4 minutes until the semolina has absorbed water and is cooked through. If the upma becomes too thick, add hot water, one tablespoon at a time, to reach a soft, slightly loose but fluffy consistency. Taste and adjust salt.

Cover the pan and let the upma rest off heat for 1–2 minutes to steam and settle; this improves texture.

Uncover and fluff the upma with a spoon; add lemon juice and chopped cilantro. If desired, stir in 1 teaspoon of ghee for extra richness.

Transfer to a serving bowl and serve hot with chutney, pickle, or simply as is.