Upma

Upma is India's answer to Southern grits and Italian polenta! My go to dish for breakfast, Upma is easy to make and satisfying. You can make it elaborate by adding a cup of vegetables or keep it simple with just a few cashew nuts for crunch. Delicious either way!

The following recipe is for the simpler version.

Ingredients:

*cream of wheat/Sooji -1 cup
vegetable oil - 2 tbsp
onion - 2 tbsp (finely chopped)
ginger - 1/4 tsp (finely chopped)
spicy green chili - 3 (finely chopped)
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 6
cashew nuts - 1/4 cup (broken into pieces)
ghee - 1 tbsp (optional)
water - 1 cup
salt to taste
coriander leaves for garnish

*Cream of wheat is available in Indian grocery stores. It comes in 2 varieties, thick and thin. I like the thicker version for Upma because it gives a nicer texture to the finished dish.

Method:

Heat a heavy pan and dry roast cream of wheat for 3-5 minutes. It burns easily, so keep a watchful eye! Remove before it starts to take color. Keep aside.

Heat oil in the same pan. When the oil heats up add urad dal and mustard seeds. When the mustard seeds have finished popping add the chopped onion, ginger, green chilies, and curry leaves. Saute till onions have wilted, don't let it brown! Add water and salt. Bring to a boil. Reduce heat and add roasted cream of wheat. Stir well. Keep the pan covered for a 2 - 3 minutes. Remove lid, and stir. At this point, the water is absorbed and upma is moist and fluffy. Add ghee and take off heat. Stir in the roasted cashews. Garnish with coriander leaves and serve.

I like to eat with a sunny side egg on top or a banana. My husband prefers pickle and spicy chutney. To each his own!

Note: If you prefer Upma to be more moist, add a little bit more water, about 1/4 cup.