Rava upma with vegetables

• Rava60 g
• Oil1.5 tsp
• Mustard seeds1/2 tsp
• Urad dal1/2 tsp
• Curry leaves6
• Roasted peanuts10 g
• Onion · chopped1 small
• Green chilli · slit1
• Ginger · grated1/2 inch
• Carrot · finely diced1 small
• French beans · finely chopped5
• Green peas2 tbsp
• Water180 ml
• Saltto taste
• Lemon juice1 tsp

Method

1. 1

   Dry roast the rava in a kadai on medium for 3 to 4 minutes, stirring, until it smells toasty and feels sandy. Tip out onto a plate.

2. 2

   Heat the oil in the kadai on medium. Add mustard and urad dal; when the mustard pops, add curry leaves, peanuts, onion, chilli and ginger. Cook 2 minutes.

3. 3

   Add carrot, beans and peas with a pinch of salt. Cook 3 minutes.

4. 4

   Pour in the water and salt and bring to a rolling boil on high. Lower the heat and pour in the rava in a thin stream, stirring all the time so there are no lumps.

5. 5

   Cover and cook on low for 2 minutes. Switch off, rest 2 minutes, add lemon and fluff.

Tips

• Roasting the rava well is what stops upma turning sticky.
• Stir in 50 g crumbled paneer or 2 tbsp cooked moong at the end for more protein.

Swaps

• Replace half the rava with 30 g coarse oats for more fibre.

Storage

Best fresh. Keeps 1 day in the fridge; sprinkle water and steam 2 minutes.