Millet Rava Upma
This Millet Rava Upma is my go-to for a quick, belly-filling breakfast. It's so much more interesting than plain oatmeal and comes together in about 20 minutes.
Ingredients
- 1.5 cups millet rava (foxtail or little millet semolina)
- 3 tablespoons ghee or oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 0.5 teaspoon chana dal (split chickpeas)
- 10-12 curry leaves
- 1 green chile, finely chopped
- 0.5 inch ginger, grated
- 1 medium onion, finely chopped
- 0.5 cup carrots, finely chopped
- 0.5 cup French beans, finely chopped
- 0.5 cup green peas (fresh or frozen)
- 3.5 cups water
- 1 teaspoon salt, or to taste
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted unsalted peanuts
- 2 lemon wedges
Instructions
- Measure out 1.5 cups millet rava. Heat a dry, heavy-bottomed pan over medium heat. Add the millet rava and roast it for 5-7 minutes, stirring continuously, until it turns fragrant and slightly golden. Transfer the roasted rava to a plate and set aside.
- Heat 3 tablespoons ghee or oil in the same pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon urad dal and 0.5 teaspoon chana dal. Cook, stirring occasionally, until the dals turn light golden brown.
- Add 10-12 curry leaves, 1 finely chopped green chile, and 0.5 inch grated ginger to the pan. Sauté for about 30 seconds until fragrant.
- Add 1 medium finely chopped onion to the pan. Cook for 3-5 minutes, stirring occasionally, until the onion becomes translucent.
- Add 0.5 cup finely chopped carrots, 0.5 cup finely chopped French beans, and 0.5 cup green peas to the pan. Sauté the vegetables for 3-4 minutes.
- Pour in 3.5 cups water and add 1 teaspoon salt. Bring the water to a rolling boil. Reduce the heat to low.
- Gradually add the roasted millet rava to the boiling water in a slow stream, stirring continuously with one hand to prevent lumps from forming. Make sure to mix thoroughly.
- Cover the pan with a lid and cook on low heat for 8-10 minutes, or until all the water is absorbed and the millet rava is cooked through and fluffy. Stir gently once or twice in between.
- Turn off the heat and let the upma rest, covered, for another 5 minutes. This allows it to steam and become even softer.
- Fluff the upma gently with a fork. Transfer to serving bowls and garnish with 2 tablespoons fresh chopped cilantro, 2 tablespoons roasted unsalted peanuts, and serve immediately with 2 lemon wedges on the side for squeezing.