SUJI UPMA

Preparation Time : 11-15 minutes
Cooking Time :10 -15 minutes
Servings : 4

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INGREDIENT :-

Semolina (सूजी /रवा)	1 cup
Oil (तेल )	As required
Mustard Lentil (राई)	Half tablespoon
Tomato (टमाटर)	2 medium size(finely chopped)
Onion (प्याज)	2 medium size(finely chopped)
Carrot (गाजर)	1 medium size(finely chopped)
Green Chili (हरी मिर्च)	1 medium size(finely chopped)
Peanuts (मूंगफली)	4 tablespoon
Butter (मक्खन)	2 tablespoon
Capsicum (शिमला मिर्च)	1 medium size(finely chopped)
Coriander Leaves (हरा धनिया)	2 tablespoon
Curry Leaves (मीठी नीम)	6-7 leaves
Lemon (नीबू)	2 tablespoon
Gram Pulse (चने की दाल)	1 tablespoon
Salt (नमक)	To taste
Water (पानी)	3 cup

Step 1

• Heat pan or kadahi pour 1 cup suji(semolina) stir it for two minute and keep aside.

  

 

Step 2

• In a pan, heat oil or ghee.
• Add mustard seeds.
• When you hear the crackling sound of mustard seeds, add Chana dal along with peanuts.
• Fry until they start to brown a little.
• Now add onion and fry till they become transparent.

Step 3

• After that add carrot and close the lid for two minutes.
• Then, add tomato, capsicum and stir well till it mixes properly.
• Now add green chili and curry leaves.
• Fry for one minute.

Step 4

• Now add 3 cup water to this mixture and let it come to a boil.
• Add salt as per taste. When the water comes to a rolling boiling, lower the flame and add roasted semolina to it.
• Keep on stirring while you add semolina.
• Semolina should be added not once but in 3-4 batches with a spoon (If you add it at once, lumps will be formed).
• Keep on stirring.
• The semolina will absorb water and swell.
• If the mixture looks dry, add some more water.
• Reduce the flame and simmer the Upma for 2-3 minutes.
• Keep stirring so that the Upma does not stick to the pan.

Step 5

• Garnish Upma with coriander/cilantro leaves and peanuts.
• Serve upma hot with slices of lime or coconut chutney.

METHOD:

1. In a pan, heat oil or ghee.
2. Add mustard seeds.
3. When you hear the crackling sound of mustard seeds, add Chana dal along with peanuts.
4. Fry until they start to brown a little.
5. Now add onion and fry till they become transparent.
6. After that add carrot and close the lid for two minutes.
7. Then, add tomato, capsicum and stir well till it mixes properly.
8. Now add green chili and curry leaves.
9. Fry for one minute.
10. Now add water to this mixture and let it come to a boil.
11. Add salt as per taste. When the water comes to a rolling boiling, lower the flame and add roasted semolina to it.
12. Keep on stirring while you add semolina.
13. Semolina should be added not once but in 3-4 batches with a spoon (If you add it at once, lumps will be formed).
14. Keep on stirring.
15. The semolina will absorb water and swell.
16. If the mixture looks dry, add some more water.
17. Reduce the flame and simmer the Upma for 2-3 minutes.
18. Keep stirring so that the Upma does not stick to the pan.
19. Garnish Upma with coriander/cilantro leaves.
20. Serve upma hot with slices of lime or coconut chutney.

विधि :-

1. कड़ाही गर्म करे और उसमे दो बूँद तेल डालकर सूजी को हल्का सुनेहरा  होने तक भूने जब सूजी भुंज जाये तो उसको निकालकर अलग प्लेट में रख ले। 
2. कड़ाही में चार चमम्च तेल डालकर उसे गर्म करे फिर आंच धीमी करके मूंगफली और चने की दाल हल्का सुनेहरा होने तक उसमे तले फिर अलग प्लेट में निकाल ले। 
3. फिर उस कड़ाही में राई और मीठी नीम डाले जब राई चटकने लगे तब इसमें प्याज डाले प्याज को हल्का पारदर्शी होने तक भूने । 
4. जब प्याज भून जाये तब उसमे गाजर डालकर २ मिनिट के लिए ढक दे उसके बाद उसमे टमाटर, शिमलामिर्च डाल कर चलायें फिर उसमे तीन कप पानी डालें,   जब पानी में खौल आ जाये तब सूजी को उसमें  डाल  दें और लगातार चलाते रहें ।
5. जब सूजी पूरी तरह फूल जाये और पूरा पानी सूख जाये तब उसमे नीबू,चने की दाल, मूंगफली के दाने, और दो चम्मच मक्खन डालकर अच्छी तरह चला लें और गर्मागर्म परोसें।