Hearty South Indian Lentil Upma Recipe

About this recipe

Hearty South Indian Lentil Upma is a nourishing and flavorful breakfast dish made with protein-rich lentils, wholesome semolina, and aromatic spices. Perfectly balanced for a medium spice level, this dish combines the comforting texture of upma with the added goodness of lentils, making it ideal for a weight-loss-focused meal. Packed with fiber, moderate calories, and a burst of South Indian flavors, this dish is sure to become a family favorite.

Ingredients

• - Coconut Oil
• loose Ginger
• 100 g Curry Leaves
• 250 g Carrot
• - Green Peas
• 100 g Coriander Leaves
• 500 g Rava
• 50G Green Chilies
• 100 g Jeera
• 250 ml Lemon Juice Concentrate
• 100 g Salt
• 20 g Turmeric Powder
• 1 kg Yellow Moong Dal
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash the moong dal thoroughly and soak it in water for 20 minutes, then drain and set aside.
2. 2. Heat coconut oil in a pan over medium heat and add mustard seeds. Once they splutter, add cumin seeds, grated ginger, chopped green chilies, and curry leaves, sautéing for 1-2 minutes.
3. 3. Stir in diced carrot and green peas, cooking for 3-4 minutes until slightly tender.
4. 4. Add the moong dal to the pan along with turmeric powder and mix well. Pour in enough water to cover the dal, bring to a boil, then simmer for 10-12 minutes until the lentils are soft but not mushy.
5. 5. In a separate dry pan, lightly roast the semolina over low heat for 3-4 minutes, stirring constantly to avoid burning.
6. 6. Gradually add the roasted semolina to the cooked lentil mixture while stirring to prevent lumps. Cook for 5-7 minutes until the upma reaches a creamy consistency.
7. 7. Add salt, lemon juice, and chopped cilantro, mixing well. Taste and adjust seasoning if needed.
8. 8. Serve hot, garnished with additional cilantro if desired.