Q&A: Making the Perfect Upma?

Question by Bella: Making the Perfect Upma?
Hi all! I just recently started cooking Indian food and Upma is one of my favorite dishes. It’s wholesome and tastes amazing….well when my mom makes it anyway lol. I was just wondering why everyone says to dry roast the rava before making the upma? Any tips are appreciated, thanks!

Best answer:

Answer by Jen
UPMA

1/2 c. corn oil
1 c. Cream of Wheat
1 tsp. mustard seeds
2 tbsp. split peas
1/8 tsp. cumin seeds
1 whole red pepper (optional)
1/2 tsp. chopped green ginger
About 2 oz. frozen green peas
1/2 chopped bell pepper
1 med. onion
2 tbsp. butter
1 tbsp. lemon juice
1/2 c. cashews

In about 1/4 cup of corn oil, fry gently one cup of cream of wheat until it turns golden yellow and set aside.
Put about 1/4 cup corn oil in large saucepan; add mustard seeds and cover the pan. Heat until the seeds pop open (turn off the heat when the popping slows or it will burn). Then add split peas, cumin seeds and fry gently. Add the red pepper, chopped green ginger, diced onion and peas. Saute until the onions are light brown. Add two cups of water and a inch of salt. Let the contents boil. To the boiling water, add the fried cream of wheat while stirring to avoid lumping. When the cream of wheat is cooked, turn off the heat; add butter, lemon juice, cashews and mix together.

JM

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