I was never a big fan of upma and almost dreaded the days mom used to make them. My dad (who is an amazing cook) made for me on his recent visit and it was the best I have ever had. He has a very unique and experimental style of cooking with increased focus on measurement. This is one recipe that I can completely vouch for, hope you like it!
Rava (Sooji): 1 cup
Onions: 2 medium size (key ingredient - chopped)
Carrot: 1 (chopped into small cubes)
Beans: 7-8 nos (chopped into small pieces)
Asafoetida: 1 pinch (key ingredient)
Turmeric: 1/2 tsp (key ingredient)
Mustard seeds: 1 tsp
Channa Dal: 1/2 tsp (optional)
Urad dal: 1/2 tsp
Curry leaves: 3-4 nos
Water: 3 cups
Salt to taste
1. Take the pan and dry roast the rava (sooji) until it turns light pink in color. This is to prevent the upma from getting mushy.
2. Heat the oil in a pan, add mustard seeds, Urad dal and channa dal, asafoetida and curry leaves.
3. Cut the onions horizontally into half and finely cut it into thin slices. Add the onions to the oil and saute till it is cooked(we don't want it to turn brown)
4. Cut the carrots and beans into fine slices and add it to the pan and let the vegetables cook.
5. Add the water, salt and turmeric to the pan and bring it to a boil.
6. Add the rava(sooji) slowly while stirring the pan (this will prevent lumps).
7. Cover and cook in medium low for 3-5 min.
8. Add the ghee in the end for flavor.