Vegetable Upma

Cook the recipe

Method

1. 1

   Place a medium saucepan over medium heat. Add 1 tablespoon of vegan ghee or neutral oil, followed by 1/4 teaspoon black mustard seeds and 1/4 teaspoon cumin seeds. If using, add 1 teaspoon split urad dal and 1 teaspoon chana dal. Stir continuously until the mustard seeds begin to pop and the dal is golden brown.

2. 2

   Add 1/2 cup finely chopped onions, 1 teaspoon finely chopped ginger, 1/2 teaspoon finely chopped green chili, and the optional curry leaves. Sauté for 2-3 minutes, stirring frequently, until the onions are lightly browned.

3. 3

   Introduce 2 cups of mixed vegetables, stirring well. Add a few tablespoons of water, cover the pan, and cook for 5-10 minutes, until the vegetables start to soften.

4. 4

   Pour in 1 3/4 cups of water, adding 1/2 teaspoon salt to season. Raise the heat to bring it to a boil. Once boiling, reduce to low heat, and gradually stir in 1 cup of roasted wheat semolina to prevent lumps. A wooden spoon works best for this.

5. 5

   Cover and cook for an additional 5 minutes, allowing the water to be fully absorbed. Turn off the heat and let it sit, covered, for another 2 minutes.

6. 6

   Stir in 1/4 cup chopped cilantro and the juice of 1/2 lime or lemon. The upma should have a light and fluffy texture. Taste, and adjust with more salt, lime juice, or cilantro as desired.