Rava Upma

Ingredients

• 180g coarse semolina (bombay rava)
• 2 tbsp ghee or coconut oil
• 1 tsp black mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 cashew nuts
• 1 medium onion, finely sliced
• 2 green chillies, slit lengthways
• 2cm piece ginger, finely grated
• 15 fresh curry leaves
• 1 small carrot, finely diced
• 50g frozen peas
• 600ml water
• 1 tsp salt
• Juice of half a lemon
• 2 tbsp chopped coriander leaves

Before you cook

• Slice the onion finely, dice the carrot small, slit the chillies and grate the ginger.
• Measure the water into a jug and keep it beside the hob.

Steps

1. Set a dry heavy frying pan over a medium heat and add the semolina.
2. Toast the semolina for 4 to 5 minutes, stirring constantly, until it smells nutty and turns the colour of pale sand, then tip it onto a plate.
3. Return the pan to a medium heat and melt the ghee.
4. Add the mustard seeds and wait for them to pop, about 30 seconds.
5. Add the urad dal, chana dal and cashews and fry for 1 minute until the lentils turn golden.
6. Stir in the curry leaves, green chillies and ginger and fry for 20 seconds.
7. Add the onion and cook for 4 minutes, stirring now and then, until soft and translucent.
8. Add the carrot and peas and cook for 2 minutes.
9. Pour in the water, add the salt, and bring it to a hard boil.
10. Turn the heat to low and rain the toasted semolina into the pan in a thin steady stream, stirring the whole time with your other hand to keep lumps from forming.
11. Keep stirring for 2 minutes as the mixture thickens and pulls away from the sides of the pan.
12. Cover the pan and leave it on the lowest heat for 3 minutes so the grains swell fully.
13. Take the pan off the heat, squeeze over the lemon juice and fold through the coriander.
14. Spoon the upma into bowls while it is still steaming and serve with coconut chutney.