Vegan Rava Upma

🛒 Ingredients

• 1 cup semolina (rava / suji)
• 2 tbsp coconut oil or neutral vegetable oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 tbsp split black gram (urad dal, optional)
• 1 sprig fresh curry leaves
• 1 small onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp fresh ginger, grated
• ½ cup mixed vegetables (carrot, green peas, beans — chopped small)
• 2½ cups hot water
• Salt to taste
• 1 tbsp lemon juice
• Fresh coriander leaves, chopped (for garnish)
• Optional: 2 tbsp roasted cashew nuts or peanuts for extra crunch

👩‍🍳 Instructions

1. 1

   Dry‑roast the semolina: Place the semolina in a dry pan over medium‑low heat. Stir constantly for 4–5 minutes until it turns pale golden and smells nutty — do not let it burn. Transfer to a plate and set aside.

2. 2

   Prepare the tempering: In the same pan, heat the oil over medium heat. Add the mustard seeds; once they pop, add the cumin seeds, split black gram (if using), and curry leaves. Sauté for 30 seconds until fragrant.

3. 3

   Sauté aromatics: Add the chopped onion, green chili, and grated ginger. Cook for 2–3 minutes until the onion softens and turns translucent.

4. 4

   Cook vegetables: Add the mixed vegetables and stir‑fry for 2–3 minutes until they become slightly tender.

5. 5

   Add liquid: Pour in the hot water and salt. Bring everything to a gentle boil.

6. 6

   Combine and cook: Turn the heat to low. Slowly sprinkle in the roasted semolina while stirring continuously to prevent lumps from forming. Keep stirring for 1–2 minutes, then cover the pan and simmer for 3–4 minutes until all liquid is absorbed and the semolina is fully cooked.

7. 7

   Finish and serve: Turn off the heat. Stir in the lemon juice and fluff gently with a fork. Garnish with fresh coriander and roasted nuts if desired. Serve warm with coconut chutney or vegan pickle.