Vegetable upma

Name: Vegetable upma
Cuisine: Indian
Ingredients: 1 bowl semolina; 2 tbsp peanuts; 2 tbsp gram lentil; 1 tbsp urad dhuli Daal; 1/2 tsp mustard seeds; 1 pinch asafoetida; 1 onion; 1 inch ginger; 1 carrot; 2 tbsp peas; 2 tbsp chopped coriander chopped; 8-10 raisins; To taste salt; To taste red chilli powder; 1/2 tsp Maggi masala; 2 tbsp cooking oil; 1 tbsp onion Tomato Chutney

Aruna Thapar @Arunathapar27

New Delhi

#healthy2020
#Post_5
High in protein, rich in B vitamins. Contain foliate, selenium and thiamine which help create energy and support brain functions.

Aruna Thapar @Arunathapar27

New Delhi

#healthy2020
#Post_5
High in protein, rich in B vitamins. Contain foliate, selenium and thiamine which help create energy and support brain functions.

Saved

Ingredients

1 bowlsemolina
2 tbsppeanuts
2 tbsp gram lentil
1 tbsp urad dhuli Daal
1/2 tspmustard seeds
1 pinchasafoetida
1onion
1 inchginger
1carrot
2 tbsp peas
2 tbspchopped coriander chopped
8-10raisins
To tastesalt
To tastered chilli powder
1/2 tspMaggi masala
2 tbspcooking oil
1 tbsp onion Tomato Chutney

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Steps

1

Wash and Chop onion, ginger, carrot and peas.
2

Dry roast semolina in karahi for two minutes. Stir in between. Remove in a plate.
3

Heat oil in a karahi and put mustard seeds, asafoetida and when mustard seeds splutter add grated ginger and curry leaves. Stir for 30 seconds. Add urad and chana Daal and roast till pink.
4

Now add onion, peas, carrot and Peanuts and mix well and cover with lid and cook for 2 minutes.
5

Now add roasted semolina and 2 bowls of water and cook till water is absorbed. Continue stirring. Add chopped coriander leaves and Maggi masala.
6

Serve hot with onion Tomato Chutney.