Zutaten für Sooji Ka Upma Semolina Upma
- 1 teaspoon mustard seeds
- 1 tablespoon oil (vegetable or coconut)
- 1 tablespoon chana dal (split chickpeas)
- 1 tablespoon urad dal (split black lentils)
- Onions
- 1 cup semolina (sooji)
- Green Chili
- Fresh Ginger
- Cumin Seed
- Curry Leaves
- Carrot
- Salt
- Water
- 1/4 cup grated coconut (optional, for garnish)
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Zubereitung von Sooji Ka Upma Semolina Upma
- Heat 1 tablespoon of oil in a wok or large pan over medium heat for 1 minute.
- Add 1 teaspoon mustard seeds, 1 tablespoon chana dal (split chickpeas), and 1 tablespoon urad dal (split black lentils). Saute until the seeds splutter and the dals turn golden brown (about 1-2 minutes).
- Add 1 medium chopped onion and saute until translucent (about 2-3 minutes).
- Add 1 cup semolina (sooji) and saute until lightly browned, stirring constantly, for about 3-4 minutes.
- Pour in 2 cups of water (or more, as needed for desired consistency). Add 1/2 teaspoon turmeric powder, 1/4 teaspoon asafoetida (hing), 1/2 teaspoon salt (or to taste), and a pinch of red chili powder (optional).
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the semolina is cooked through and the water is absorbed. Stir occasionally to prevent sticking.
- Fluff with a fork and garnish with 1/4 cup grated coconut (optional). Serve hot!
Nutrition Information (Approximate per serving)
Sodium
62 g
Sugar
27g
Fat
14g
Carbs
26g
