Rava upma with sprouts

Rava upma with moong sprouts is another variation of upma, which I cook occasionally when my family wants to eat something different but healthy.

Though the basic method is the same and authentic as another upma recipe, I have added sprouted lentils to it. This add-in increases its nutritional value as well as taste. This dish is prepared with rava or sooji, or semolina. Mild spices, ghee, and aromatics make it very tasty.

prep time   15 minutes
cooking time   15 minutes
servings   4

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Rava Upma with Sprouted Moong

INGREDIENTES:

Sooji or semolina or Rava – 1 cup

Chopped onions – 1/4 cup

Chopped ginger – 1 teaspoon

Sprouted moong dal – 1/2 cup
Oil  – 2 tablespoons

Ghee – 1 tablespoon

Salt, red chilly powder, pepper powder – 2 teaspoons each

Whole red chilies – 2-3 nos.

Dhuli(split) urad dal, chana dal, mustard seeds – 1 teaspoon each

Water – 3 cups

1-  Firstly, dry roast sooji or semolina at low flame and keep aside. Allow it to cool.

2-  Heat oil in a pan and add mustard seeds. When the seeds crackle, add both dals and whole red chilies.

3-  Add chopped onions and ginger. Saute well and add sprouts. Cook them for 2 minutes and add salt and spices.

4-  Add water and bring to a boil. Add roasted rava slowly and stir continuously to avoid lumps.

5-  Add ghee and mix well. When upma thickens, switch off the gas and cover with a lid.

6-  Keep at rest for 5 minutes and serve hot.