Rawa Upma

Ingredients

• • Fine rawa - 2 cups
• • Ghee - 1 teaspoon
• • Cashew nuts - 1 tablespoon
• • Oil - ¼ cup
• • Mustard seeds - ½ teaspoon
• • Urad dal - 1 teaspoon
• • Bengal gram dal - 2 teaspoons
• • Curry leaves - 1 sprig
• • Green chillies (chopped) - 6
• • Ginger (chopped) - 2 teaspoons
• • Tomatoes (chopped) - ½ cup
• • Green peas - ¼ cup
• • Carrots (chopped) - ¼ cup
• • Salt - as required
• • Onions (chopped) - 3
• • Water - 4 cups
• • Lemon juice - 2 teaspoons
• • Coriander leaves (finely chopped) - 2 tablespoons
• • Ghee - 1 teaspoon

Method

• 1. Heat a pan in low flame. Add rawa and dry roast until an aroma appears. Keep aside.
• 2. In a pan, add ghee and cashew nuts. Fry until cashews are golden brown. Keep aside.
• 3. In a pan, add oil. Add mustard seeds. When the mustard seeds start to crackle, add urad dal and bengal gram dal. Fry until the dal begins to brown.
• 4. Add curry leaves, green chillies, ginger, tomatoes, green peas, carrot, chopped onion and salt. Saute well until onions become translucent.
• 5. Add water. When the water starts to boil, add roasted rawa.
• 6. Mix until rawa is cooked.
• 7. Add lemon juice, coriander leaves, fried cashew nuts and ghee. Mix well.
• 8. Serve with chutney and enjoy!