Golden Vegetable Upma With Spiced Lentils Recipe

About this recipe

Start your morning with Golden Vegetable Upma with Spiced Lentils, a traditional South Indian breakfast that's not only delicious but also packed with nutrition. This dish combines the earthy flavors of rice flour upma, spiced lentils, and mixed vegetables for a wholesome and satisfying start to the day. Fresh turmeric adds a golden hue and anti-inflammatory benefits, while curry leaves and mustard seeds bring aromatic depth to the dish. With 37g of protein per serving, this meal is perfect for busy mornings when you need sustained energy and nourishment. Quick to prepare in under 35 minutes, it’s an ideal choice for those who want flavor without the fuss. Serve it warm and enjoy the comforting textures and vibrant spices that make this dish a breakfast favorite.

Ingredients

• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 kg Yellow Moong Dal
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• - Ginger Powder
• 50 g Pluckk Organic Curry Leaves
• 100 g Orika Big Mustard Seeds
• medium Chilli Green Long
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the moong dal thoroughly and soak it in water for 15 minutes.
2. 2. Heat vegetable oil in a pan and add mustard seeds until they start to crackle.
3. 3. Add curry leaves, chopped green chilies, and ginger powder, sautéing until fragrant.
4. 4. Add the grated turmeric and frozen mixed vegetables, cooking for 3–4 minutes.
5. 5. Drain the soaked moong dal and add it to the pan along with 250 ml water and salt.
6. 6. Cover and cook on medium heat until the dal softens, about 10 minutes.
7. 7. In a separate pan, boil 250 ml water and gradually stir in the rice flour to avoid lumps.
8. 8. Stir the rice flour mixture constantly until it thickens into a smooth consistency.
9. 9. Combine the cooked dal mixture with the rice flour upma, mixing evenly.
10. 10. Cook the combined mixture for another 3 minutes, allowing the flavors to meld.
11. 11. Adjust seasoning if needed and remove from heat.
12. 12. Serve warm, garnished with additional curry leaves if desired.