Upma

Ingredients for 3 servings:

• 2 tbsp ghee or sunflower oil
• 2 tsp lentils, red (chana dal/urad dal)
• ½ tsp cumin
• ½ tsp mustard seeds
• 15 curry leaves
• 1 small piece(s) of ginger root
• 1 small onion(s), approx. 40-50 g
• 20 g peanuts
• 1 chili pepper(s), green
• 250 ml water
• 100 ml semolina
• 20 g cashew nuts
• ½ tsp turmeric
• 1 tsp salt
• 250 ml water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

South Indian breakfast semolina

First: Use a pot with a tight-fitting lid! Peel and finely dice the onion. Deseed the chili pepper and slice into thin strips. Chop the peanuts and cashew nuts. Peel and grate the ginger. Heat the oil in the pot and add the lentils. Heat for about 1 minute, taking care that the lentils do not harden. Then add the cumin and mustard seeds. Add the ginger, curry leaves, peanuts, and onion and fry over medium heat until soft and lightly golden (about 2 to 3 minutes). Add water. Close the lid and bring to a boil. Reduce the heat. Add the salt, turmeric, and cashew nuts to the pot and mix well. Add the chili. Sprinkle in the semolina and mix slowly. Stir gently over very low heat. Turn off the heat and continue to simmer until the semolina is tender.