Easy Vegetable Upma Recipe | TIPS for Soft & Moist Upma | परफेक्ट मुलायम उपमा | Chef Sanjyot Keer

Prepare the vegetables by cutting them into small dices, keeping the onion separate.

Set a fry pan over medium heat, add 1 TSP ghee, and roast 1 CUP upma rawa over medium to low flame for 3-4 minutes while stirring continuously. Transfer to a bowl and let it cool.

In a kadhai over high flame, add 2 TBSP ghee, then add 10 cashews and 1 TBSP peanuts. Fry until light golden brown and set aside.

In the same kadhai, add 1 TSP mustard seeds and let them crackle. Then add 1 TSP urad dal and 1 TSP chana dal, stirring until light golden brown.

Add 1 TSP ginger, 2 chopped green chillies, and 1 chopped medium onion. Cook over high flame until the onion is translucent, then add 10-12 curry leaves and stir.

Add all the diced vegetables (5-6 diced French beans, 1 small diced carrot, 1/2 medium or 1 small diced capsicum, and 1/4 CUP green peas) and cook over high flame for 2-3 minutes.

Measure and add 3 CUPS hot water, along with salt to taste, a pinch of sugar, and 1/2 TSP freshly crushed black pepper. Bring to a rolling boil.

Add the roasted rawa while stirring continuously to avoid lumps. Cook over medium-high flame until no separate water is visible.

Cover and cook over low flame for 4-5 minutes, stirring once after 2 minutes.

Remove the lid, stir the upma, cover again, switch off the flame, and let it rest for 5 minutes.

Remove the lid and add the fried nuts, juice of half a lemon, chopped fresh coriander, and 1 TSP ghee (optional). Stir well.

Equipment Needed

Spice Level:

Dietary