Upma
Spiced Semolina With Cashews and Chiles
A collection of my own recipes and a few others from my friends and family. Always trying to use local, seasonal ingredients. Currently working as a chef at Tamaleria Azteca in the East Bay.
Quinn Reyes•
October 16, 2024
Capable of soothing the soul, lifting spirits and energizing the body, upma is a popular breakfast food in parts of India (and beyond), where protein- and nutrient-rich semolina is a canvas for more potent and invigorating savory flavors. For this fluffy and flavorful preparation, coarse-grain semolina (called rava in the south of India and sooji in the north) is toasted in the pan and then cooked in water flavored with tempered spices, like sizzling black mustard seeds, plus aromatic curry leaves and toasted urad and chana dals, creating a thick, savory porridge. (This is a demo site — this recipe is from The New York Times)
Ingredients (14)
Ingredients (14)
Instructions
In a large pan or wok, toast the semolina (1 cup) over medium, stirring frequently, until it releases its nutty aroma and is dry like bread crumbs, 5 to 8 minutes. You don’t want the semolina to take on any color.
Transfer semolina to a bowl and set aside to cool. Wipe the pan clean with a paper towel.
In the same pan, melt ghee (3 Tbsp) over medium heat. Add the and cumin seeds (½ tsp) and cook, stirring frequently, until the seeds begin to crackle, about 3 minutes.
Add the black lentils (1 tsp) and chickpeas (1 tsp), and cook, stirring frequently, until they just start to brown, 1 to 2 minutes.
Add the cashews (14), adjust heat to medium-low and cook, string frequently, until golden-brown, about 2 minutes.
Carefully add the chiles (1–2), ginger (1 1-inch piece) and onion (½ large) (doing so will splatter) and cook, stirring constantly, until the onion is translucent, about 4 minutes.
Stir in 3 cups water, 1 tsp salt and the sugar (1 tsp), if using. Cover, adjust heat to high and bring to a boil; taste the water and add more salt if desired. It should be pleasantly seasoned.
When the mixture boils, adjust heat to low. Using your dominant hand, add the reserved semolina in a slow, steady stream while continuously stirring with the other hand to prevent clumping. Keep stirring until the water has been absorbed and the mixture pulls away from the sides of the pan, about 2 minutes.
Cover and cook over low heat for 2 minutes.
Stir in the remaining 1 tablespoon ghee, remove from the heat, cover and let rest for 5 minutes.
Stir in the cilantro (2 Tbsp). Serve with lime wedges and sugar on the side, if you like.
