Savoury Indian Style Porridge with Moong Bean Sprout & Carrot
I think upma is one of those Indian dishes which is universally popular among Indians (and would appeal to non-Indians as well if they were to be introduced to it).
A type of spicy porridge, it can be dressed up or down, enjoyed on its own or with chutney and sambar.
The other day, my flatmate friend’s niece sent her a photo of dosa-upma she had in Hyderabad. It is one of the specialties of this particular restaurant she visited. We were both very curious about this hybrid item. In the photograph it looks like a normal dosa so we are wondering whether upma is added to the dosa batter or the dosa is stuffed with upma?! If we find out and I try it out in my kooky kitchen, be sure that I will share it with my kooky readers here :-).
Coming to today’s upma recipe…
moong bean sprouts, grated carrots, onion and tomato make this a really yummy, moist dish
It is a recipe I made up. One of the joys of cooking for one is that you can be as crazy or zany as you like in terms of experiments. Some fail, some are success, some offer learnings but none are boring. I am also very fortunate to have a flatmate who has an adventurous palate and is a game to try my experiments, no matter how crazy they sound. This one gets a thumbs up from her.
In the photo, the final dish looks yellow but there is no turmeric added. The upma has taken on some colour from the carrots which also lend it a hint of sweetness.
If you have some moong bean sprouts in your kitchen, this is worth trying. In fact, I would say it is worth sprouting some moong beans just to make this!
1 Cup semolina
1 Cup moong bean sprouts
1 Large (or 2 small) carrots
3-4 Green chilli
Fresh ginger the size of your thumb
Handful of fresh coriander leaves
15-20 Curry leaves
1 Teaspoon mustard seeds
1 Tablespoon urad dal (split black gram)
1 Teaspoon asafoetida
2-3 Dry red chilli
1 Cup yoghurt (tart/sour)
1 Tablespoon oil
1-2 Teaspoons ghee
Salt to taste
- Dry roast the semolina on low flame for about 10 minutes. Set aside to cool.
- Peel, wash and chop the onion.
- Wash and dice the tomato.
- Wash and finely grate the carrot.
- Wash the curry leaves and dry them on some kitchen paper.
- Wash and chop the coriander leaves.
- Wash and finely slice the green chilli.
- Peel, wash and finely grate the ginger.
- Whisk the yoghurt and add 2 cups of water to it. Mix well and set aside.
- Break the dry red chilli into 2 to 3 pieces.
- Heat the oil in a wok like pan.
- Lower the heat and add the mustard seeds.
- As soon as they start spluttering, add the asafoetida followed by broken dry red chilli, curry leaves and urad dal.
- Fry for about 2 to 3 minutes (stirring frequently) till the urad dal turns light brown).
- Next, add the onions with salt to taste.
- Mix well, cover and cook for about 5 minutes.
- Uncover and throw in the tomato, sliced green chilli and grated ginger.
- Once again, mix well, cover and cook for about 5 to 7 minutes.
- Uncover and add the yoghurt-water mixture.
- Turn the heat to high and bring to boil.
- As soon as you see bubbles forming on the surface, lower the heat and add the roasted semolina, moong bean sprout, grated carrot and coriander leaves.
- Keep stirring for a couple of minutes till the semolina absorbs most of the moisture.
- Cover and cook for about 10 more minutes.
- Take the cooked upma off the heat.
- Grease a serving bowl with the ghee.
- Tip the upma in the ghee greased bowl, pat it down, cover and keep it for 5 minutes.
- Unmould and enjoy on its own or with some coconut chutney or sambar.