This traditional South Indian breakfast has grow to be in style in espresso retailers in Mumbai, the place it’s served alongside filter espresso. The fluffy porridge is usually accompanied by coconut chutney and sambar, the lentil-based vegetable stew. How upma is flavored is a matter of desire: Toss in extra chiles and curry leaves for extra warmth and taste, or extra toasted chana dal for additional crunch. You may omit the greens if you happen to like, however they add a pleasing variation in texture.
Featured in “Good Morning, Mumbai!” by Meher Mirza within the Fall/Winter 2024 challenge.
Yield: 2–4
Prepare dinner Time: 40 minutes
Components
- 1 cup high-quality semolina flour
- 1 Tbsp. ghee or coconut oil, plus extra as wanted
- ½ tsp. brown mustard seeds
- ¼ cup chana dal (dried cut up chickpeas)
- 3 curry leaves, finely chopped
- 1 small inexperienced chile, finely chopped
- ⅓ cup contemporary or frozen inexperienced peas
- 1 small carrot, finely chopped
- 1 small crimson onion, finely chopped
- ½ tsp. kosher salt, plus extra to style
- Coconut chutney, sambar, and pickles, for serving (optionally available)
Directions
- In a big skillet over low warmth, toast the flour, stirring constantly, till aromatic (don’t brown), about 3 minutes, then switch to a medium bowl.
- Flip the warmth to medium and add the ghee. When it’s sizzling and shimmering, add the mustard seeds and cook dinner till they crackle and pop, about 1 minute. Stir within the chana dal, curry leaves, and chile and cook dinner, stirring constantly, till the chana dal begins to brown, about 3 minutes. Add the peas, carrot, and onion and cook dinner, stirring continuously (add extra ghee if the pan seems to be dry), till the greens have softened barely, about 5 minutes. Stir within the toasted flour, then add the salt and three cups of water and convey to a simmer. Utilizing a wood spoon, stir properly to interrupt up any giant clumps, then flip the warmth to low, cowl, and cook dinner undisturbed till the water is absorbed and the combination is fluffy, about 3 minutes. (If the combination turns into dry or grainy, stir in ¼ cup of water at a time to loosen barely.) Season to style with salt, and serve sizzling with coconut chutney, sambar, and pickles if desired.
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