Rava Upma with Peas and Lemon

Ingredients

• 160 gWheat semolina
• 120 gPea
• 120 gOnion
• 10 gGinger
• 1 pcsChili
• 2 gMustard seed
• 2 gCumin
• 2 gCurry leaves
• 1 gTurmeric
• 20 gRapeseed oil
• 1 pcsLemon
• 10 gCoriander
• 6 gSalt
• 500 mlWater
• 30 gLemon juice

Instructions

1. 1

   Dry roast semolina

   • Heat a pan without oil
   • Add semolina
   • Roast until lightly golden, stirring constantly
   • Transfer to a plate and set aside
2. 2

   Prep aromatics

   • Finely dice the onion
   • Grate the ginger
   • Finely slice the chili
   • Juice the lemon
   • Chop the cilantro
3. 3

   Bloom the spices

   • Heat oil in the pan
   • Add mustard seeds and let them pop
   • Briefly toast cumin
   • Add curry leaves and let them sizzle
4. 4

   Sauté vegetables

   • Add onion and sauté until translucent
   • Briefly sauté ginger and chili
   • Stir in peas
   • Season with turmeric
5. 5

   Bring water to boil

   • Pour in water
   • Stir in salt
   • Bring to a boil
6. 6

   Cook the upma

   • Reduce heat
   • Slowly rain in the roasted semolina
   • Stir vigorously to prevent lumps
   • Cover and gently cook until creamy
   • Fluff briefly if needed
7. 7

   Finish and serve

   • Stir in lemon juice
   • Sprinkle with cilantro
   • Serve hot