Tomato Bath
August 7, 2013

Kannada version of Upma where you use nuts, dal and season the rava with spices, curry leaves and ghee

Cuisine Indian
Course Breakfast
Serves 4
Method Stovetop
Difficulty Easy
Cook Time 20  minutes
  • Cuisine Indian
  • Course Breakfast
  • Serves 4
  • Method Stovetop
  • Difficulty Easy
  • Cook Time 20  minutes
Ingredients
peanuts+cashews
1/3   cup
chana dal
1   teaspoon
urad dal
1   teaspoon
cumin seeds
1/2   teaspoon
mustard seeds
1/2   teaspoon
turmeric
1/4   teaspoon
curry leaves stem
1  
ginger,minced
1/2   teaspoon
green chilies(as per spice level) minced
6-8  
asafetida
1   pinch
onions,chopped
1/2   cup
sooji/semolina/ravva
1   cup
salt as per taste
 
tomatoes chopped
2   cup
peas(optional)
1/4   cup
ghee
2   teaspoon
Instructions

1. In a pan, heat 1 teaspoon ghee , add the rava and roast it.

2. Heat the remaining ghee in a different pan, add chana dal and urad dal and roast until light brown.

3. Add mustard seeds, cumin seeds,turmeric and curry leaves and let splutter.

4. Add chopped onions, chopped ginger,salt, asafetida and green chili and saute for 3-4 minutes.

5. Add the cashews and peanuts and roast for 2 minutes.

6. Add tomatoes and peas and let cook until tomatoes are soft.

7. Add 3 1/2 cups of water and bring to a boil. Check your salt and spice and add more if you like.The liquid should be very lightly salty since the salt comes down once you add the Rava.

8. Once the water comes to boil add the roasted rava slowly, continuously mixing it to avoid forming lumps. Cook for 3 minutes, switch off the stove let it rest for 5 minutes and serve.This goes well with any Indian pickle and peanut powder.