When I started the dals week, I was thinking about the versatility of dals. They not just as used to make dal for dipping rotis or having rice with, they are also used to add texture to pliant vegetables and flavor to bland ingredients like rawa in upma.
So coming to upma, I recently tried the recipe using udad dal in it about two months back and have transformed from a I-HATE-upma to a I-LOVE-upma person! I have had more upma in these last two months than I have even bothered to look at in my entire life. I have found the balance of flavours in it that I enjoy, and I really am enjoying it!
2 tbsps oil
2 tsps mustard seeds
1 tsp asafoetida powder
10-15 curry leaves
2 tbsps white udad dal
1 medium onion finely chopped
1 cup rawa
3 cups water
3-4 tbsps lemon juice
Salt to taste
Finely chopped corriander to garnish
Heat a pan and dry roast the rawa on a low flame for 7-8 minutes till it starts turning reddish and releases its aroma. Remove and keep aside.
On the other side, heat the water till it comes to a boiling point and let it be.
In the same pan, heat the oil. Add the mustard seeds and the asafoetida powder. When the mustard seeds start to splutter, add the curry leaves and let them crackle.
Now, lower the flame and add in the white udad dal. Fry in the oil on the low flame till its starts turning red.
Add in the finely chopped onion and fry till it softens and starts losing its raw aroma. Now add in the roasted rawa and sauté it for 2-3 minutes.
Pour the hot water into the rawa mixture and add the salt. Bring to a boil. Then on a medium high flame let the rawa mixture cook in the water till it starts to thicken and achieve a porridge-like consistency. You can let it continue cooking for a bit more if you like it thicker.
Lastly, add in the lemon juice.
Serve hot topped with fresh corriander or sev and chopped onion. Don’t wait, dig in!
Upma with sev and chopped onion
P.S. You can add in more vegetables such as carrots, beans or peas. Just parboil them and add them in about 2 minutes before your desired consistency is achieved so as to avoid overcooking of the vegetables.