|Semolina||1 Cup (16 tbs) (Sooji)|
|Green chilies||2 , chopped or slit and left whole|
|Mustard seeds||1⁄2 Teaspoon|
|Bengal gram||1⁄2 Tablespoon (Chana Dal)|
|Ural dal||1⁄2 Tablespoon (White Gram)|
|Peanuts||1⁄2 Cup (8 tbs)|
|Chopped ginger||1 1⁄2 Teaspoon|
|Onion||1 Large, finely chopped|
|Water||2 Cup (32 tbs)|
|Coriander||1 Ounce, finely chopped|
Put the karahi on the fire.
Let it heat up.
Sieve the semolina and drop it into the karahi.
Without oil, roast it lightly, stirring all the time till it turns light brownish.
Pour out of the karahi into a plate or bowl.
Wipe the karahi with a clean cloth. Careful! It will be hot.
Into the same karahi, put in the oil.
Let it heat up for a minute.
In the order mentioned, drop in the ingredients, starting with the chillies and ending with the curry leaves.
Drop in each after a little gap after the last.
The seeds will splutter, the dais will darken, the ginger will turn a shade darker, the curry leaves will sizzle.
Stir almost continuously while all this action is taking place.
Finally, add the onion.
It will turn pinkish.
Now add the water and the salt.
Turn the heat up to high and let the water come to a boil.
Drop in the roasted semolina, stirring hard as you do it, so that no lumps form.
Once all the semolina is smoothly blended in, keep cooking and stirring till the mixture becomes like a soft halwa.
Spoon out the upma and if you're using the coriander, sprinkle it all over.
Preferably, serve immediately.