INGREDIENTS
2 slices whole wheat or millet
bread
½ cup boiled chickpeas
2 tablespoons hummus
1 tablespoon lemon juice
Salt to taste
Black pepper or roasted cumin
powder
Olive oil (a few drops, optional)
Fresh coriander or parsley
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.