+
0 (0)

Breakfasts, Vegetarian

Upma

Upma
Kirk McKoy / Los Angeles Times

Savory porridges are now trending in urban breakfast spots in America, but they’ve long been staples in India. Two writers, Michelle Huneven and Kannan Mahadevan, each returned from recent trips to the subcontinent — Huneven to the south; Mahadevan to ... Read more

Total time: 35 minutes | Serves 2 to 4
  • 1 cup fine semolina
  • 2 tablespoons oil or ghee
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • 15 raw cashews, coarsely chopped or halved
  • 1 medium onion, finely chopped
  • 1-2 green chiles, thinly sliced or halved
  • 1 tablespoon minced or grated fresh ginger
  • 15 curry leaves
  • 2½ cups water
  • ½ teaspoon salt, or to taste
  • 1 teaspoon sugar, or to taste
  • ½ bunch cilantro leaves, coarsely chopped

Step 1Heat a heavy-bottomed pan and roast the semolina, stirring constantly, until it becomes fragrant, dry and slightly more opaque, 2 to 3 minutes; do not allow it to brown. Pour the semolina out onto a plate and set aside.

Step 2In the same pan heated over medium-high heat add the oil or ghee. Stir in the mustard seeds and fry until they crackle and jump, about 1 minute.

Step 3Reduce the heat and add the cumin seeds, both dals and the cashews. Fry, stirring frequently, until the dals and cashews are a light golden brown, 1 to 3 minutes.

Step 4Add the onion and fry, stirring, until it is soft and fragrant, 3 to 5 minutes. Add the chiles, ginger and curry leaves and stir for one minute.

Step 5Add the water, salt and sugar. Taste and adjust the seasoning and sweetness if desired. Bring the mixture to a boil, then reduce heat to low.

Step 6Add the semolina in stages, stirring to incorporate each addition to avoid lumps. When all of the semolina has been incorporated, cover and steam the upma over low heat until the water has evaporated or been absorbed, and the porridge has come together, about 2 minutes.

Step 7Remove from heat. Stir in the cilantro leaves, reserving a few to sprinkle on each serving. Set the upma aside to rest for a few minutes before serving.

Note: Adapted from a recipe on the website Veg Recipes of India Serve the upma with yogurt, coconut chutney and lime pickle on the side, and/or a poached egg.

HAVE YOU TRIED


Mount Zion's hot cheesecake
Mount Zion's hot cheesecake

Pear bourdaloue
Pear bourdaloue

Pasta with Italian sausage and broccoli
Pasta with Italian sausage and broccoli

Rosemary Flat Bread
Rosemary Flat Bread

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Smoked Salmon Sando
Willa Jean's lemon cornmeal muffins
French crullers
Portabello Mushroom and Goat Cheese Omelet