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Stir-Fried Spicy Semolina |
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Serves: 4 Print this Recipe(Rava Uppma) Category: Other Grain Pilafs, Vegan Makes 4 to 6 servings Uppma is one of India's quick-cooking and easily digested dishes. With a texture somewhat like couscous and a taste of southern India, uppma is generally served as part of a brunch menu and an anytime snack. Use coarse or fine semolina; the coarse grain results in a pilaf-style rice dish and the finer one will be more lumpy. 1 tablespoon yellow split chickpea (channa dal), sorted and washed in 3 to 4 changes of water 1 tablespoon split black urad beans (chilkae vaali urad dal), sorted and washed in 3 to 4 changes of water 1 tablespoon white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water 1 1/2 cups semolina 2 tablespoons vegetable oil 1 teaspoon black mustard seeds 2 tablespoons shelled raw peanuts, with red skin 2 tablespoons chopped raw cashew nuts 1 small onion, finely chopped 1 tablespoon peeled minced fresh ginger 1 to 3 fresh green chili peppers, such as serrano, minced with seeds 10 to 15 fresh curry leaves 1 teaspoon salt, or to taste 3 to 3 1/2 cups water 1/2 cup finely chopped fresh cilantro, including soft stems 1 to 2 tablespoons fresh lime juice or lemon juice 1. Soak the dals in water to cover about 30 minutes. Drain. Place the semolina in a large wok or saucepan and dry-roast, stirring over medium-high heat until heated through. Reduce the heat to medium and continue to roast until golden, about 5 minutes. Remove to a bowl. 2. In the same pan, heat the oil and add the mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the drained dals and stir about 30 seconds. 3. With the heat still on medium, add the peanuts and cashews, and cook, stirring, until golden, about 1 minute. Add the onion, ginger, green chili peppers, and curry leaves, and cook, stirring, until the onions are golden, about 5 minutes. 4. Mix in the roasted semolina, salt, and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until all the water is absorbed and the semolina is soft and fluffy, about 5 minutes. Mix in the cilantro and lime (or lemon) juice, allow to rest about 5 minutes, and serve. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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