Ingredients:
1 cup G2G Lentil Atta
1 tbsp G2G ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 green chilies, chopped
1/2 inch grated ginger
1 small finely chopped onion
1 small carrot, grated
1/4 cup peas
A few curry leaves
Salt to taste
2 cups water
1/4 tsp turmeric powder
1/2 tsp lemon juice
Fresh coriander leaves for garnishing
Instructions:
In a dry pan, lightly roast the lentil atta on low heat for 2-3 minutes, stirring continuously, until it releases a nutty aroma. Set it aside. This step will help reduce the raw taste and give a better texture to the upma.
Heat oil or ghee in a pan. Once hot, add mustard seeds and let them splutter.
Add cumin seeds, chopped green chilies, grated ginger, and curry leaves. Stir for a few seconds until fragrant.
Add the finely chopped onions to the pan and sauté until they turn translucent (about 2-3 minutes).
If you’re using grated carrot and peas, add them now and cook for another 2-3 minutes, until they soften.
Pour 2 cups of water into the pan and bring it to a boil. Add turmeric powder and salt to taste.
Once the water is boiling, gradually add the roasted lentil atta while stirring continuously to avoid lumps.
Keep stirring until the water is absorbed and the mixture thickens to your desired consistency (about 4-5 minutes).
Turn off the heat and drizzle lemon juice for a tangy touch, if desired.
Garnish with freshly chopped coriander leaves.
Serve the hot Lentil Atta Upma as a healthy breakfast or snack, with a side of yogurt or pickle for extra flavor.
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