Perfect Vegetable Upma: Soft & MoistVeg

1

Finely dice your vegetables (French beans, carrot, and capsicum) into small, uniform pieces. Mix them together in a bowl, keeping the onions separate. Finely chop the ginger, green chillies, and fresh coriander.

2

Heat a fry pan over medium heat and add 1 teaspoon of ghee. Once hot, add the Upma Rawa. Roast it on medium-low flame for 3–4 minutes, stirring continuously until fragrant and slightly puffed. Remove from the pan and set aside to cool.

3

In a kadhai over high flame, heat 2 tablespoons of ghee. Add the cashews and peanuts. Fry on medium-low heat until light golden brown. Remove them and set aside to maintain their crunch.

4

In the same kadhai, add mustard seeds and let them crackle. Add the urad dal and chana dal, cooking until they turn light golden brown. Add ginger, green chillies, and onion. Sauté on high flame until the onions turn translucent. Add the curry leaves and stir.

5

Add the prepared vegetables (beans, carrot, capsicum, and peas) to the kadhai. Stir and cook on high flame for 2–3 minutes.

6

Pour in 3 cups of hot water (maintaining a 1:3 ratio with the rawa). Add salt, a pinch of sugar, and freshly crushed black pepper. Once the water reaches a rolling boil, add the roasted rawa slowly while stirring continuously to prevent lumps.

7

Once the water is absorbed, cover the kadhai with a lid and cook on low flame for 4–5 minutes, stirring once halfway through. After cooking, turn off the flame, keep the lid on, and let the upma rest for 5 minutes. This step is crucial for a soft, fluffy texture

8

Remove the lid, add the fried nuts, lemon juice, fresh coriander, and an optional teaspoon of ghee. Give it a gentle mix and serve hot with chutney or sambar.