Vegetable Upma

Ingredients

For 4 portions

• 🌾 200g semolina
• 🏺 30ml sunflower oil
• 🌿 4g mustard seeds
• 🫘 10g urad dal (dry)
• 🫘 10g chana dal (dry)
• 🌰 25g cashews
• 🌿 3g curry leaves
• 🌶️ 10g green chilli peppers
• 🪴 10g ginger
• 🧅 120g onions
• 🥕 80g carrots
• 🪴 60g green beans
• 🪴 60g frozen peas
• 🍅 100g tomato
• 🥤 600ml tap water
• 🧂 6g salt
• 🍚 3g sugar
• 🍋 15ml lemon juice
• 🌿 10g fresh coriander

Method

1. Toast the semolina in a dry, wide pan over a medium heat for 5 to 6 minutes, stirring, until it smells nutty and looks a shade darker. Tip onto a plate.
2. Bring the water to the boil in a kettle or pan.
3. Heat the oil in the same pan. Add the mustard seeds and, once they pop, the urad and chana dals and the cashews. Stir for 1 to 2 minutes, until golden.
4. Add the curry leaves, slit green chilli and grated ginger, then the chopped onion. Cook for 4 minutes, until soft.
5. Add the diced carrot, chopped beans, peas and chopped tomato and cook for 4 minutes.
6. Pour in the boiling water with the salt and sugar and bring back to the boil.
7. Lower the heat and pour in the semolina in a thin stream with one hand, stirring constantly with the other so no lumps form.
8. Cover and cook on the lowest heat for 3 minutes, until the semolina has absorbed the water and is soft and fluffy.
9. Stir in the lemon juice and coriander and serve hot, with coconut chutney if you like.