Rava Upma

Name: Rava Upma
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup roasted rava / sooji; 1 onion; 1 tomato; 1 small potato; As needed Fistful green peas; 3-4 green chillies; Fistful coriander leaves; 1 tsp Urad dal; 1 tsp chana dal; 1/2 tsp mustard seeds; 1 pinch hing; 5-6 curry leaves; as per taste Salt; as per requirement Warm Water; as required Oil and ghee; 10-12 whole cashew nuts

Yadnya Desai @Kitchen_Yadnya

Mumbai

#weeklymenu

In memory of my best friend (who unfortunately for me is no longer with us). Luv you dearest deep(a)
Made upma the way you used to make for us.

#weeklymenu

In memory of my best friend (who unfortunately for me is no longer with us). Luv you dearest deep(a)
Made upma the way you used to make for us.

Yadnya Desai @Kitchen_Yadnya

Mumbai

#weeklymenu

In memory of my best friend (who unfortunately for me is no longer with us). Luv you dearest deep(a)
Made upma the way you used to make for us.

#weeklymenu

In memory of my best friend (who unfortunately for me is no longer with us). Luv you dearest deep(a)
Made upma the way you used to make for us.

Saved

Ingredients

30 minutes

4 people

1 cuproasted rava / sooji
1onion
1tomato
1small potato
As neededFistful green peas
3-4green chillies
Fistful coriander leaves
1 tspUrad dal
1 tspchana dal
1/2 tspmustard seeds
1 pinchhing
5-6curry leaves
as per tasteSalt
as per requirementWarm Water
as requiredOil and ghee
10-12whole cashew nuts

Saved

Steps

30 minutes

1

Firstly dry roast the rava n remove it in a dish. Chop onions n tomatoes length-wise finely. Slit green chillies in half.
2

In a pan, take some oil and crackle mustard seeds. Add a pinch of aseafotida (hing). Add curry leaves, green chillies and onions. Fry till the onions turn translucent.
3

Add the potatoes, a few cashew nuts (broken into pieces), green peas, chana dal, and Urad dal. Saute for some time.
4

Add tomatoes and cook for a few minutes. Add the rava and mix thoroughly.
5

Add warm water a little at a time and mix gently. Cover and cook for approx 10 minutes. Remove the cover and check if the rava is cooked.
6

When cooked, add a dollop of ghee in the center and around the corners of the pan so that the upma does not stick to the pan.
7

Remove in a dish n garnish with finely chopped coriander leaves and cashew nuts. Serve hot with coconut chutney or just ear it plain.