Rava upma — spiced semolina
Wheat semolina toasted then cooked by absorption with lentils, cashews and curry leaves.
Active time15 min
Cooking15 min
Total25 minResting : 5 min
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Ingredients
- ½ tsp fresh ginger — optional
- half a cup of raw carrot, green bean and pea mix — optional
- a quarter of a cup of onions
- 1 green chilli
- 1 curry leaf sprig
- 2 tsp dried chana dal — optional
- 3 cups of water
- ½ tsp cumin seeds — optional
- ½ tsp mustard seeds
- 2 tbsp vegetable oil
- 8 cashews
- ½ tsp salt
- 1 cup of unroasted fine wheat semolina
- 1 tsp dried skinned split urad dal
- 1 pinch of asafoetida — optional
- 2 tsp ghee — optional
Preparation
If using the vegetables, peel the carrots, wash and trim the beans, then finely cut them. Dry-toast the semolina in a pan over medium heat, stirring often, until crunchy and fragrant without browning. Transfer to a bowl and let cool. Split the chilli, strip the curry leaves and prepare the finely chopped vegetables if using.
half a cup of raw carrot, green bean and pea mix — optional1 green chilli1 curry leaf sprig1 cup of unroasted fine wheat semolina- heavy frying pan
- spatula
- mixing bowl
- knife
- chopping board
Peel and chop the onion, then measure it. If using the ginger, peel, grate and measure it. Heat the oil in the same pan. Add mustard seeds, optional cumin, urad and optional chana dal. Fry the lentils until lightly golden, then add and brown the cashews. Stir in the optional asafoetida and ginger, chilli and curry leaves. Stir for about 1 min, add the onion and cook until translucent. Add the optional vegetables and cook, covered, until slightly tender.
½ tsp fresh ginger — optionala quarter of a cup of onions2 tsp dried chana dal — optional½ tsp cumin seeds — optional½ tsp mustard seeds2 tbsp vegetable oil8 cashews1 tsp dried skinned split urad dal1 pinch of asafoetida — optional- heavy frying pan
- spatula
- lid
- knife
- grater
Add the measured water and salt and bring to a rolling boil. Lower the heat. Pour in the cooled semolina in a thin stream while stirring briskly to prevent lumps. Cover and cook over very low heat for about 4 min, until the water is absorbed. Stir in the optional ghee, remove from the heat and rest, covered, for 5 min. Gently fluff and serve hot.
3 cups of water½ tsp salt2 tsp ghee — optional- heavy frying pan
- spatula
- lid
Allergens
- Gluten
- Milk
- Mustard
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration