Semiya Upma



Ingredients

MainSpices/TadkaGeneric
2 cups Semiya1 tsp Mustard SeedsGhee
1 small Capsicum1 tbsp Urad DalSalt
1 small Onion3-4 slit Green ChilliesSugar
1 small Tomato1 tbsp Grated Ginger
1 small Potato1 pinch Hing
1 pinch Turmeric
3-4 Curry Leaves
Fresh Dhania


Method
Roast the semiya in 2-3 tsp ghee until pink and transfer immediately into a cool plate.
Cut the potato in half and thinly slice it. Preferably red potatoes with the skin.
Finely chop the capsicum, onion, tomato and dhania.
Set 4 cups of water to boil in a pot.
In a heavy bottom pan, heat 2-3 tsp ghee and splutter the mustard seeds.
Add the urad dal and roast until golden.
Add the curry leaves, onions, ginger and green chillies and saute until pink.
Add the potatoes and let it cook until half done.
Add the turmeric, hing, capsicum and tomatoes and cook until they start to brown and shrink.
Add salt, dhania and the roasted semiya and saute for a minute.
Add the boiling water and cook open until the semiya is fully cooked and loses all the water.
Sprinkle a tsp of sugar on top and serve.

1 Comments:

Meg said...

I have eaten this the same day that this picture was taken...it was soo yummy! So I can definitely can vouch for the recipe :)