INGREDIENTS
½ cup moth beans (matki), soaked
overnight and boiled
¼ cup semolina (rava) or broken
wheat
½ cup mixed vegetables (carrot,
beans, peas)
1 small onion, finely chopped
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon oil
Salt to taste
Water as needed
Fresh coriander leaves
Lemon juice
STEPS
Dry roast semolina or broken wheat on low flame until lightly aromatic. Keep aside. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter. Add chopped onion and sauté until soft. Add mixed vegetables and cook for 2–3 minutes. Add boiled moth beans and salt. Mix well. Add water and bring to a gentle boil. Slowly add roasted semolina while stirring continuously to avoid lumps. Cover and cook on a low flame until the upma is soft and cooked. Switch off heat, add lemon juice if using, and garnish with coriander. Serve warm.