Carrot & Peas Upma
A simple, healthy and vegetable-rich upma made with semolina (sooji), carrots and peas — perfect for a nutritious Indian breakfast or light meal.
Ingredients
Equipment
Method
- Dry-roast the semolina (sooji) in a pan on medium flame. Stir continuously for about 4–5 minutes until it smells nutty and doesn’t change colour. Then transfer it to a plate and keep aside. This helps keep the upma fluffy and non-sticky.
- In the same pan, heat oil. Add mustard seeds and let them splutter. Then add urad dal (if using) and curry leaves. Sauté for a few seconds until dal turns light golden.
- Add chopped onion and green chilli. Sauté until onion becomes translucent. Then add chopped carrot and green peas. Stir for 2 minutes so vegetables begin to soften.
- Pour hot water into the pan, add salt and stir. Bring it to a rolling boil.
- Lower the flame. Gradually add the roasted semolina little by little, stirring continuously to avoid lumps. Mix thoroughly so semolina absorbs water evenly.
- Cover the pan with a lid and let cook on low flame for 2–3 minutes until water is absorbed and upma softens. Then turn off the heat.
- Stir in chopped coriander leaves and lemon juice if using. Fluff up the upma gently with a fork and serve hot.
Notes
You can add chopped beans or peas-carrot mix for more vegetables. For added crunch, sprinkle some roasted peanuts or cashews at the end. Serve with coconut chutney or a glass of warm tea for a wholesome breakfast.