INGREDIENTS

For Upma:
1 cup rava (semolina/suji)
2 tbsp oil or ghee
1/2 tsp mustard seeds
1/2 tsp urad dal (split black gram)
1/2 tsp chana dal (Bengal gram)
1 small onion (finely chopped)
1 green chili (chopped)
5-6 curry leaves
1/2 inch ginger (grated)
2 cups water
Salt to taste
Fresh coriander (for garnish)

For Coconut Chutney:
1/2 cup grated fresh coconut
1 tbsp roasted chana dal
1 small green chili
1/2 inch ginger
Salt to taste
1/4 cup water
1/2 tsp mustard seeds (for tempering)
4-5 curry leaves (for tempering)
1 tsp oil (for tempering)

STEP-BY-STEP METHOD

Step 1: Dry roast rava in a pan on low flame until it turns light golden and aromatic. Set aside

Step 2: In the same pan, heat oil and add mustard seeds. Let them splutter. Add urad dal, chana dal, curry leaves, green chili, and grated ginger. Sauté for a minute

Step 3: Add chopped onions and cook until soft and translucent

Step 4: Add water and salt. Bring it to a boil

Step 5: Slowly add the roasted rava, stirring continuously to avoid lumps. Cook on low flame until the water is absorbed and upma is fluffy. Cover and rest for 2 minutes

Step 6: Garnish with chopped coriander and serve hot

Step 7: For the chutney, grind coconut, roasted chana dal, green chili, ginger, salt, and water into a smooth paste

Step 8: Heat oil in a small pan, add mustard seeds and curry leaves. Pour this tempering over the chutney

MANISH TIP: Add sautéed vegetables like carrots, peas, or capsicum to the upma for extra nutrition and color

NUTRITION (PER SERVING):