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!
Upmaaaaaaaaaaa!
Upma
Ingredients
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
Method
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.
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