Hard to believe, that I haven’t yet blogged about our basic semolina upma, yet! Oops. So, there you go, an instant update.

Ingredients

• 1 cup semolina
• 3 chilies, sliced
• 1 onion, chopped
• 1 inch ginger, grated
• 3-5 garlic, sliced
• salt
• 1/4 tsp mustard seeds
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 2 tsp urid dal
• few curry leaves
• sesame oil

Method

In a wide wok, toast the semolina and set aside. Heat oil in the same pan, add the tempering spices and followed by three cups of water. Bring this to boil and then add the rawa to it. Add enough salt, cover and cook. Once its fluffy and done, remove from heat and serve forth. Enjoy with pickles and chutneys.