Ingredients
Suji/rava 1/2 cup
soya granules 1 cup
oil 1-2 tbsp
chana dal 2 tsp
hing/asafoetida 1/8 tsp
mustard seeds 1/2 tsp
udad dal split 2 tsp
green chillies 3 or to taste finely chopped
ginger 1" finely chopped
curry leaves little
onion 1 big finely chopped
tomatoes 2 finely chopped
carrot 1 big finely chopped
fresh coriander leaves 1 tbsp finely chopped
lime juice 2-3 tsp
salt to taste
Method
roast suji till light brown constantly stirring, add soya granules, roast till light brown.
Heat oil, add mustard seeds, once it crackles, add the 2 dals, once the dals are golden, add ginger, chillies, hing, curry leaves sauté for a minute, add onion, tomatoes, carrots, fry till vegetables are cooked,
in the mean time, boil about 2 1/2 cups water in a pan.
Once the vegetables are done, add suji-soya, fry well for a minute, add salt to taste, some coriander leaves, add more than 1/2 the water that has boiled, mix well, then add some more water, mix well. If suji &soya are cooked, then mix, cover for a minute or two. If not add some more water, mix, cover.
Once cooked, remove, add coriander leaves, lime juice.
serve hot with any chutney of your choice hot.
ps- the reason I've said to boil water separately is, depending on the type of suji, water may be needed more/ less, so, if we pour double the quantity of water, boil, then add suji/soya mixture, then it may get soggy. So, whenever, you make suji upma, always make it a point to boil more than double the quantity of water, add more than half first, then add as required.
This is a very healthy upma, as soya has the best protein, it makes a complete meal on its own, as it has carbs from suji, vitamins from vegetables. Coriander leaves & lime juice are good source of Vitamin C, curry leaves are rich in Vitamin E, so always finely chop & use, or people simply discard it, & the nutrition is lost, as it is good for hair & skin. For more info, see my other blog-
http://cancersupportinida.blogspot.com/
Suji/rava 1/2 cup
soya granules 1 cup
oil 1-2 tbsp
chana dal 2 tsp
hing/asafoetida 1/8 tsp
mustard seeds 1/2 tsp
udad dal split 2 tsp
green chillies 3 or to taste finely chopped
ginger 1" finely chopped
curry leaves little
onion 1 big finely chopped
tomatoes 2 finely chopped
carrot 1 big finely chopped
fresh coriander leaves 1 tbsp finely chopped
lime juice 2-3 tsp
salt to taste
Method
roast suji till light brown constantly stirring, add soya granules, roast till light brown.
Heat oil, add mustard seeds, once it crackles, add the 2 dals, once the dals are golden, add ginger, chillies, hing, curry leaves sauté for a minute, add onion, tomatoes, carrots, fry till vegetables are cooked,
in the mean time, boil about 2 1/2 cups water in a pan.
Once the vegetables are done, add suji-soya, fry well for a minute, add salt to taste, some coriander leaves, add more than 1/2 the water that has boiled, mix well, then add some more water, mix well. If suji &soya are cooked, then mix, cover for a minute or two. If not add some more water, mix, cover.
Once cooked, remove, add coriander leaves, lime juice.
serve hot with any chutney of your choice hot.
ps- the reason I've said to boil water separately is, depending on the type of suji, water may be needed more/ less, so, if we pour double the quantity of water, boil, then add suji/soya mixture, then it may get soggy. So, whenever, you make suji upma, always make it a point to boil more than double the quantity of water, add more than half first, then add as required.
This is a very healthy upma, as soya has the best protein, it makes a complete meal on its own, as it has carbs from suji, vitamins from vegetables. Coriander leaves & lime juice are good source of Vitamin C, curry leaves are rich in Vitamin E, so always finely chop & use, or people simply discard it, & the nutrition is lost, as it is good for hair & skin. For more info, see my other blog-
http://cancersupportinida.blogspot.com/
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