Upma is generally fluffy and made with lots of spices and veggies which gives it a savory kick, and isas satisfying as a usual bowl of oats or a scrambled egg with veggies. Also, the dal (lentils) and cashews are an added protein to the dish.
Note: If you don’t have time to buy dal, you can substitute green peas and diced carrots.
2 cups of water
2 Tbsp. cooking oil
2 Tbsp. of chana dal (or diced carrots)
2 Tbsp. skinned urad dal (or green peas)
1 tsp. cumin
1 tsp. mustard seeds
½ tsp. of fresh ginger and garlic, minced into a paste
½ cup chopped onion
8-10 fresh or frozen curry leaves (optional)
1 cup Cream of Wheat
½ tsp. salt (or to taste)
½ tsp. turmeric
1 tsp. lemon juice
½ cup cashews
¼ cup cilantro, roughly chopped
1 Tbsp. butter (optional)
1. In a pot, bring water to a boil.
2. In a separate pot, heat oil over medium heat. Add chana dal (or diced carrots) and sauté until it turns golden brown, 2-3 minutes. Stir in urad dal (or green peas), then add cumin, mustard, garlic paste, onion, and curry leaves (if using). Mix well. After a few minutes, when the mixture begins to sputter, mix in sooji, salt, and turmeric, and lower heat to medium-low.
3. Add boiling water slowly to Cream of wheat mixture, stir, and cover on low heat. Add lemon juice, cashews, cilantro, and butter if using. Fluff Cream of Wheat with a fork and serve.