Pearl Millet Rawa Upma
Ingredients
- Pearl Millet Rawa – ½ cup
- Water – 1.5 cups
- Onion – 1 small, finely chopped
- Veggies – ½ cup, chopped (optional)
- Green Chilies – 1-2, chopped
- Ginger – ½ inch, finely chopped
- Mustard Seeds – ½ tsp
- Urad Dal (Black Gram Lentils) – 1 tsp
- Chana Dal (Bengal Gram Lentils) – 1 tsp
- Curry Leaves – a few
- Cashews or Peanuts – 1 tbsp (optional)
- Salt – to taste
- Turmeric Powder – ¼ tsp (optional)
- Oil or Ghee – 1 tbsp
- Coriander Leaves – for garnish
Instructions
- Dry Roast the Millet Rawa
- Heat a pan and dry roast the pearl millet rawa on low flame for 2-3 minutes until aromatic. Set aside.
- Prepare the Tempering
- In the same pan, heat oil or ghee. Add mustard seeds and let them splutter.
- Add urad dal, chana dal, and cashews or peanuts. Sauté until golden brown.
- Add green chilies, ginger, and curry leaves. Sauté for a few seconds.
- Sauté the Vegetables
- Add chopped onions and sauté until translucent.
- Add carrots and beans (if using) and cook for 2 minutes.
- Cook the Upma
- Pour 1.5 cups of water into the pan and bring to a boil. Add salt and turmeric powder.
- Slowly add the roasted pearl millet rawa while stirring continuously to avoid lumps.
- Cover and cook on low heat for 5-7 minutes until the millet absorbs water and turns soft.
- Garnish & Serve
- Fluff the upma with a spoon and garnish with fresh coriander leaves.
- Serve hot with coconut/ Coriander chutney or curd.
Enjoy this healthy and filling Pearl Millet Rawa Upma for a nutritious breakfast! 😊
