a classic pie made with meat and beer. Excellent flavor, cheap to produce, and quite satisfying. Once the pies have been prepared and completely cooled, they can be wrapped and frozen.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup cooking oil
- 2 dried red chile peppers, broken into pieces
- 2 tablespoons cashews
- 1 tablespoon skinned split black lentils (urad dal)
- 1 teaspoon split Bengal gram (chana dal)
- 1 teaspoon mustard seed
- 1 pinch asafoetida powder
- 1 cup chopped onion
- 3 green chile peppers, sliced into thin rings
- 1 sprig fresh curry leaves
- 4 cups water
- 1 tomato, finely chopped
- 1 tablespoon minced fresh ginger root
- salt to taste
- 2 cups semolina (sooji rava)
- 3 tablespoons fresh lime juice, or to taste
- 2 tablespoons ghee (clarified butter)
Instructions
- Heat the oil in a large skillet over medium heat. Fry the dried red chile peppers, cashews, urad dal, chana dal, and mustard seed in the hot oil until the cashews are golden brown, about 5 minutes. Sprinkle the asafoetida powder into the skillet. Add the onion, green chile peppers, and curry leaves to the mixture; cook and stir until the onions are softened, about 5 minutes.
- Pour the water into the skillet along with the tomato, ginger, and salt; bring to a boil. Gradually pour the semolina into the mixture in a thin stream, stirring continually. This is very important. If you add the semolina too quickly, or do not stir quick enough, you will get lumps. Cook and stir until the mixture begins bubbling; reduce heat to low, cover, and allow to cook 10 to 15 minutes. Stir the lime juice and ghee into the mixture. Remove from heat and allow to rest 10 minutes before serving.
Nutrition Facts
| Calories | 563 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 6 g |
| Protein | 14 g |
| Saturated Fat | 7 g |
| Sodium | 43 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, clear directions. Amazing taste! My new upma recipe!
i did some changes, roasted the semolina before , omitted tomatoes , just half green chilli, 1/2 inch ginger, less salt and i added sugar according to taste, as i like sweet and then i ate it with a touch of lemon. it was delicious. i will make it often now . love it
Turned out perfect! I ended up using more water than mentioned.
I have a Indian friend and have always looked for a Upma recipe that comes close to his! I found it. Have made it without Cashews too! Just as yummy!
This is like cream of wheat on steroids! Big, savory flavors, and the heat is softened by the sooji! The leftovers were even better, as the lentils and seeds were less crunchy. Definitely a repeater.
Great recipe. Tastes like how my mom makes it. I left out the lemon juice and ghee, but still tastes great!
This recipe churns out the best Upma I have ever had! Thank you very much – Excellente!!
Just delicious! I omitted the tomato for breakfast, it’s a bit too acid for me.
Yummy. I love eating this for breakfast. I use about 3/4 teaspoon of salt and roasted rava. (You can buy roasted rava or dry roast it yourself.)
This is a delicious and unusual way to prepare semolina. I don’t enjoy boiled semolina, but I liked this recipe. This makes very good breakfast. Thanks!