Often a breakfast item.
INGREDIENTS:
1 c coarsely ground wheat ( or farina/sooji)
4-5 T ghee or butter
3 c water
1 T ginger, grated
1 t mustard seeds
1 t cumin seeds
1 t urad dahl
1/4 t hing
1/4 t freshly ground black pepper
1/2 t ground coriander
1 sprig curry leaves (optional)
1 t fenugreek seeds
3 c chopped veggies ( zucchini, cauliflower, broccoli, carrots…)
Salt ( about 1 1/2 t)
PREPARATION:
1. Toast the wheat in ghee or butter on very low heat, stirring occasionally, until lightly browned
2. Meanwhile, prepare a chaunk in the remaining ghee.
Add ginger, mustard seeds and cumin. When the mustard seeds stop popping, add the remaining spices except the salt.
3. Toss veggies into the chaunk and add some of the salt and then stir fry to coat veggies with the ghee and spices. When a little browned and wilting, add some water (if needed, some veggies can cook in their own juices on very low heat) and cover and cook until veggies are almost tender (higher heat can be used if water was added) and water almost all evaporated.
4. Add 3 c more water and the remaining salt and bring to a boil.
5. Add the toasted farina. Stir well. Cover and turn off heat. Let upma sit to absorb the water for about 10 minutes. Stir and offer piping hot to Krishna. Goes well with a chickpea dish or besan halava. Fried paneer patties (as pictured) And or a bowl of yogurt. Or sour cream
VARIATIONS:
- Use paneer way instead of water.
- Soak the wheat overnight in water or whey. Stir into the dish when the vegetables are brought to a boil (in only 2 cups water).