South Indian Rava Upma with Cashews and Curry Leaves

What you need

• 170 g (1 cup) fine semolina, rava or sooji
• 2 tbsp ghee, or neutral oil
• 1 tsp mustard seeds
• 1 tsp urad dal, split skinned black gram
• 10 cashews, halved
• 10 curry leaves
• 2 green chillies, slit or chopped
• 2.5 cm (1 in) fresh ginger, finely chopped
• 1 onion, finely chopped
• 600 ml (2 1/2 cups) water
• 1 tsp salt, or to taste
• 2 tbsp coriander leaves, chopped
• 1/2 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Toast the semolina in a dry, heavy pan over medium-low heat, stirring often, until it smells nutty and only just starts to colour, 6-8 min. Tip it onto a plate.

2. 2

   Melt the ghee in the pan used for the semolina, over medium heat, then add the mustard seeds and let them pop, about 30 seconds.

3. 3

   Add the urad dal and cashews and stir until both turn light golden, 1-2 min.

4. 4

   Add the curry leaves, green chillies and ginger and stir for 30 seconds.

5. 5

   Add the onion and cook until soft and translucent, 3-4 min.

6. 6

   Pour in the water, add the salt and bring to a rolling boil.

7. 7

   Turn the heat to low. Pour in the semolina in a slow stream with one hand while stirring hard with the other, so no lumps form.

8. 8

   Keep stirring until the water has been absorbed and the upma has thickened, 2-3 min.

9. 9

   Cover and leave on the lowest heat for 2-3 min, then turn off the heat and rest, still covered, for 2 min.

10. 10

    Fluff with a fork, scatter over the coriander and serve hot with the lemon wedges for squeezing.

Imported from cookingandme.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.