Tomato Upma
Delicious breakfast made with semolina, vegetables and tomatoes. Serve with pickle or coconut chutney.
Equipment
- Pan with lid
- Spatula
- Mixer grinder
- Knives and Cutting Board
Ingredients
- 2 tbsp Oil
- 1 tsp Chana Dal
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds/Mustard Seeds
- 8-10 Curry leaves
- ⅓ tsp Asafoetida
- 1 tbsp Finely Chopped Ginger
- 1 tbsp Finely Chopped Green Chillies
- 1 Medium-Sized Onion; Chopped
- 1 Medium-Sized Capsicum; Finely Chopped
- 1 Large Carrot; Finely Chopped
- ⅓ Cup Frozen Green Peas
- 2 Medium-Sized Tomatoes; Ground into a fine paste
- 1 Cup Roasted Semolina
- 2½ Cups Water
- 4-5 tbsp Peanuts
- 10-12 Cashews
- 1 tsp Salt
- ⅓ tsp Turmeric Powder
- 1 tbsp Lemon Juice
- ½ tsp Sugar
- 1 tsp Ghee
- Fresh Coriander Leaves for garnishing
Instructions
- Combine tomato paste with water. Transfer to a saucepan and boil it.
- While the water boils, heat oil in a pan.
- Fry peanuts and cashews on medium heat. When they turn crunchy, remove them and keep them aside.
- In the same pan, fry ginger, green chillies, chana dal, urad dal, cumin seeds and asafoetida in the remaining oil. Fry on medium heat for 15-20 seconds.
- Add onion. Fry till it turns translucent.
- Then, add chopped carrots, capsicum and peas.
- Add salt. Lower the heat. Cover the pan with a lid and cook till the vegetables are 80% done.
- Add roasted semolina.
- Mix everything and roast on medium heat, constantly mixing with a spatula, for about 2-3 minutes.
- Add the boiled tomato and water mixture.
- Add turmeric powder, sugar, and lemon juice.
- Cover and cook on medium heat till the water is absorbed.
- Add ghee, fried peanuts and cashews.
- Garnish with fresh coriander leaves and serve.