Masala Chickpea And Spinach Upma Recipe

About this recipe

Masala Chickpea and Spinach Upma is a wholesome and flavorful South Indian-inspired breakfast dish that combines soft, fluffy semolina with the earthy goodness of chickpeas and spinach. Enhanced with a medley of aromatic Indian spices and a hint of tangy lemon, this dish strikes a perfect balance of nutrition and taste. Designed for active individuals and families, it is packed with protein from chickpeas and fiber-rich spinach, making it a delightful start to the day. The medium spice level keeps it warm and comforting, while the balanced macros make it suitable for body maintenance goals. It’s an ideal choice for those looking to enjoy a hearty and satisfying breakfast with a bit of a flavorful twist.

Ingredients

• 500 g Rava
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 250 g Spinach
• 500 g Onion
• 500 g Tomato - Hybrid
• medium Chilli Green Long
• 100G Oleo
• 200 ml Ghee
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 100 g Curry Leaves
• 250 ml Lemon Juice Concentrate
• 100 g Salt

Instructions

1. 1. Heat a dry pan over medium heat and roast the semolina until it turns light golden and aromatic. Set aside.
2. 2. Heat vegetable oil in a large pan or kadhai over medium heat. Add mustard seeds, cumin seeds, and curry leaves, letting them splutter for 30 seconds.
3. 3. Add the finely chopped onion and green chili to the pan. Sauté for 2-3 minutes until the onion turns translucent.
4. 4. Stir in the chopped tomato, turmeric powder, red chili powder, and garam masala. Cook for 2-3 minutes until the tomatoes soften and the spices are well combined.
5. 5. Add the boiled chickpeas and chopped spinach to the pan. Cook for 3-4 minutes until the spinach wilts and blends with the spices.
6. 6. Slowly add the roasted semolina, stirring continuously to prevent lumps. Gradually pour in enough water to create a thick, porridge-like consistency.
7. 7. Add salt and ghee, then cover and cook for 2-3 minutes on low heat, allowing the flavors to meld.
8. 8. Turn off the heat and stir in the lemon juice. Adjust seasoning if needed.
9. 9. Serve hot, garnished with additional curry leaves or a squeeze of lemon, if desired.