Sooji Upma Recipe

• 250 gm Semolina (Sooji)
• 1 tsp Ginger (paste)
• 1 Onion large (finely chopped)
• 2 Green Chilies (finely chopped)
• 1 tsp Black Mustard Seeds
• 2 tsp Urad Daal
• 20 gm Channa Daal (soaked 1 hour)
• 1 tsp Turmeric Powder
• 1 shank Curry Leaves
• Water (as required)
• Ghee (as required)
• Salt to taste

• On a medium heat stove place a pan and heat the ghee then add the mustard seeds.
• Allow the mustard to splutter then add curry leaves, urad daal, channa daal and green chilies for a minute.
• Fry the onions till golden and add the ginger paste.
• Sauté for five minutes the mixture with turmeric and salt.
• Add the dry semolina for five minutes or when it turns slightly brown.
• Pour water and stir at high heat for 30 seconds then lower the flame.
• For five minutes allow it to simmer and stir continuously.
• To it now add little more water when it thickens.
• Cover it for five minutes and remove from the flame when water dries.
• Sprinkle coriander leaves over it for garnish.