2 T Ghee
1 t mustard seeds
½ t cumin seeds
1 t chana dal
1 t urad dal
¼ c cashews
1 med onion – finely chopped
1 green chili - chopped
1 t finely chopped ginger
1 t mustard seeds
½ t cumin seeds
1 t chana dal
1 t urad dal
¼ c cashews
1 med onion – finely chopped
1 green chili - chopped
1 t finely chopped ginger
12 curry leaves
2 ½ cups water
1 t salt
⅓ c chopped cilantro
Heat a pan and toast the cream of wheat, stirring often. Take care not to brown it. Once toasted, transfer to a dish and set aside.
Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
Then switch off the flame. Lastly add chopped coriander leaves and serve with coconut chutney or Priya red chili pickle.
2 ½ cups water
1 t salt
⅓ c chopped cilantro
Heat a pan and toast the cream of wheat, stirring often. Take care not to brown it. Once toasted, transfer to a dish and set aside.
In a pan, heat ghee and add the mustard seeds. When they start crackling, add the cumin seeds along with chana dal and urad dal. Fry until they begin to get lightly golden. Add cashews and fry until golden. Add the finely chopped onions. Sauté until they become translucent, then add the chopped green chili, ginger & curry leaves. Sauté for a few seconds.
Add 2.5 cups water, and salt as required and let it come to a rolling boiling. Lower the flame to its lowest. Slowly sprinkle in the rava while stirring to avoid clumping.
Add 2.5 cups water, and salt as required and let it come to a rolling boiling. Lower the flame to its lowest. Slowly sprinkle in the rava while stirring to avoid clumping.
Cover and allow the rava upma to steam for 2 to 3 minutes on a low heat.
Then switch off the flame. Lastly add chopped coriander leaves and serve with coconut chutney or Priya red chili pickle.
Enjoy with a can of Trader Joe's 100% Mango Juice!
Experiment and add chopped carrots and/or frozen peas when the onion is added.
