Upma

Ingredients for 4 servings:

• 200 g durum wheat semolina
• 2 tbsp sunflower oil
• 1 tsp black mustard seeds
• 3 tsp white lentils (urad dal)
• 4 chilies, green
• 12 curry leaves
• 1 m.-large onion(s), red
• 100 g peas, cooked
• 2 tbsp coriander leaves
• ¼ tsp spice(s) (asafoetida)
• 15 g fresh ginger
• 1 tsp, leveled salt
• ½ lemon(s)
• 700 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Indian semolina dish

Lightly toast the durum wheat semolina in a dry pan over medium heat for about five minutes, making sure the semolina doesn’t brown. When the semolina smells good, set it aside. Deseed and roughly chop the chili, finely dice the onion, and peel and finely grate the ginger. Heat the oil in a pan and add the black mustard seeds. After a short time, they will begin to pop. Add the urad dal and cook until lightly browned. Then add the four chopped chilies, the curry leaves, asafoetida, the diced onion, and the grated ginger. Now add the cooked peas, coriander leaves, and toasted semolina. Bring the 700 ml of water to a boil and add it, stirring constantly. Finally, stir in the salt and the juice of half a lemon, remove from the heat, and let it sit for about five to seven minutes.