Suji Upma/ Rava Upma

Classic South-Indian breakfast and snack.  Some how it took me a lot of time (read attempts) to get  this recipe right, so I decided to share it with everyone . This upma is the soft, granular and fluffy kind and not the sticky variety. 

Eat it with chutney, pickle or sambhar.

You need:

Suji/ Semolina – ¾ Cup (fine variety) 

Onion – ½ medium size (fine chopped)

Oil – 3 Tbsp

Cumin seeds – ¾  tsp 

Mustard seeds – ¾ tsp tsp 

Curry leaves – 7-8 nos

Green Chili – 2 nos. (adjust to taste)

Hing/ Asafoetida –  Pinch / 

Lime juice (optional) – 1 tsp

Chana Dal/ Split bengal gram – 1.2 Tbsp

Urad dal/ black gram washed – 1 Tbsp

Salt

Water – 1.5 Cups

Green peas – 1/3 cup (I use frozen baby sweet peas)

1. In a pan, roast suji in a tbsp of oil, on a very low heat, till it becomes golden brown. Transfer to a bowl.
2. Now heat the remaining oil, add the mustard and cumin seeds. Once they crackle, add hing, green slit green chilies, chana dal, urad dal and cook till chana dal gets a pinkish color. Now add the curry leaves. Stir for 30 secs. 
3. Add onion and fry till translucent. Now add the peas, water and salt and bring it to a boil. 
4. Add suji while stirring continuously. 
5. Keep stirring till all the water dries up. Now lower the heat, cover and cook for another minute.
6. Stir again, switch off the flame and cover. Open after 3-4 min.           
7. Ready to serve! 

*Adding roasted peanuts is optional (though I prefer not to put any)

** You can also add chopped veggies like carrot, beans, tomatoes etc.