Tomato Upma

Ingredients

• 1 cup fine sooji/rawa/cream of wheat

• 2 tbsp ghee or oil

• 1 tsp mustard seeds

• 1 tsp cumin seeds/jeera

• 1 tsp urad dal/husked split black gram

• 1 tsp chana dal/husked split bengal gram

• 1 or 2 dry red chilies, broken and deseeded

• a pinch of asafoetida/hing

• 1 medium onion, chopped

• 2 medium to large tomatoes

• 1 or 2 green chilies, chopped

• 1 tsp chopped ginger

• 6 to 7 curry leaves, chopped

• ¼ tsp turmeric powder

• ¼ to ½ tsp red chilli powder

• 2.5 cups water

• Salt as required

• 1 to 2 tsp ghee for drizzling on top, optional

Method: Roasting rava: Heat a pan. Add 1 cup rava or cream of wheat. On a low flame, begin to roast the rava. Stir often while roasting the rava until the rava becomes fragrant and start to look dry, separate and crisp. Switch off the flame and then add the roasted rava in a plate and keep aside.

Preparing Upma: In a pan, heat 2 tbsp ghee or oil. Add 1 tsp mustard seeds & let it splutter. Add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal. Stir and sauté them on a low flame till the both the urad dal and chana dal become golden. Add 1 or 2 dry red chilies and a pinch of asafetida and stir well. Add ⅓ cup chopped onions. Saute the onions on a low to medium flame till they turn translucent. Add the chopped green chilly, ginger, curry leaves & sauté for half a minute. Add ¾ cup chopped tomatoes,1/4 tsp turmeric powder and ¼ to ½ tsp red chilli powder. Mix very well and sauté the tomatoes on a low to medium flame till the tomatoes soften. Add 2.5 cups water to this mixture. Add salt as per taste. On a medium to high flame, heat the water and let it come to boil. Add the rava in 4 to 5 batches directly from the plate or with a spoon. Stir and mix very well so that lumps are not formed. Cover and allow the rava upma to steam for 2 to 3 minutes on the low flame. Then switch off the flame. Drizzle ½ tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle.

Happy Cooking!

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