Upma is a family favourite for a simple brunch, during the Christmas holidays. It works really well after days of heavy meals with pork ribs and sorpotel.

Ingredients

1 cup ‘roasted’ semolina – coarse grain if available ( the fine semolina can be used but the upma becomes a bit more clumpy)

1 onion, finely chopped

1 cup coriander leaves, cleaned & chopped (from approx 10 stalks)

1 -2 green chilli , finely chopped

1/2 inch ginger , finely chopped

1 sprig curry leaves (approx 10 -12 leaves)

1/2 – 1 cup green peas (frozen)

For the tadka / temper

2-3 tbsp cooking oil (I use rapeseed oil)

1/2 tsp mustard seeds

1/2 tsp jeera or cumin seeds

1 tsp urad dal

2 tsp chana dal

1/2 tsp hing or asafetida

2 tbsp peanuts (optional)

2 tbsp chopped cashews (optional)

Putting it together

If the semolina is not roasted, heat a saute pan on medium heat and add the semolina to the pan. Roast while stirring it slowly until the semolina is lightly toasted, crunchy but not brown. It should have a nice nutty aroma. Remove the semolina from the pan and keep aside to cool in an open container.

If using peanuts, heat the saute pan on medium heat and add the peanuts to the pan. Roast until lightly brown. Remove from the pan and leave aside to cool.

The previous 2 steps can be done in advance so that putting this together when needed is quite simple.

In the saute pan, heat the oil for the temper and add the mustard seeds and cumin seeds. Once they start to splutter, add the hing, urad and chana dal and stir for a few seconds.

Add the onion, ginger, cashews (if using) and the curry leaves and leave to fry for 1-2 minutes. The curry leaves and onion should change color but not burn.

Add the peas and 1/2 tsp salt and allow this to cook together for a few minutes until the peas are cooked.

Add 2 3/4 cups water and allow the mixture to come to a boil on medium / high heat.

Add the semolina, a little at a time to the water, while stirring continuously to avoid it to form lumps. Immediately after the semolina is added lower the heat to a minimum and allow the upma to cook. If any lumps form, break them up gently with the back of the spoon.

After 2-3 minutes, cover the upma and leave to cook for another 2-3 minutes.

Before serving, fluff up the upma using a fork and sprinkle over the coriander leaves and peanuts (if using). Enjoy with your favourite pickle, thetcha or mango chutney.