Peas/tomato Upma

Name: Peas/tomato Upma
Total time: 1800 s
Yield: 1 person
Cuisine: Indian
Ingredients: 1 cup rava (semolina); 1/2 cup peas (fresh); 1 medium-sized tomato (finely chopped); 1 medium-sized onion (finely chopped); 1 medium-sized carrot (finely chopped); 1 tablespoon oil; 1 cube butter (optional); 1/2 teaspoon mustard seeds; 3 regular sized green chili (roughly chopped)

DSK @dskcooks

Bengaluru

Upma is a nutritious breakfast dish made from rava and vegetables. It's a good source of carbohydrates, protein, fiber, vitamins, and minerals. Low in calories and high in dietary fiber, upma helps in maintaining digestive health and provides sustained energy throughout the day. Its versatility allows for customization according to taste and dietary preferences.

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Ingredients

30 minutes

1 person

1 cuprava (semolina)
1/2 cuppeas (fresh)
1medium-sized tomato (finely chopped)
1medium-sized onion (finely chopped)
1medium-sized carrot (finely chopped)
1 tablespoonoil
1 cubebutter (optional)
1/2 teaspoonmustard seeds
3regular sized green chili (roughly chopped)

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Steps

30 minutes

1

Heat a pan and dry roast the rava until it's warm. Set aside.
2

In another pan, heat oil and butter (if using) together. Add mustard seeds and let them sizzle.
3

Add chopped onions and green chili. Saute until the onions turn golden brown.
4

Add peas and chopped carrot. Saute for a few minutes.
5

Add chopped tomato and salt to taste. Cook until the vegetables are soft.
6

Add one bowl of water (same size as the rava bowl) and let the vegetables cook.
7

Once the vegetables are cooked, add 2 1/2 bowls of water and bring it to a boil.
8

Gradually pour the roasted rava into the boiling water, stirring continuously.
9

Adjust the consistency as desired. Cook for another 3 minutes
10

Garnish as desired and serve hot.
11

Note:
1. You can use any kind of vegetables for this upma.
2. Butter is optional; you can use 2 tablespoon of oil instead of 1 tablespoon of oil and 1 cube of butter.
3. You can also add dried groundnuts for extra flavor (saute them in oil/ghee keep them aside and add before pouring the rava for them to be crunchy).