Tomato upma

Ingredients

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• 1 cup rava (fine semolina)
• 2¼ cups water
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 2 ripe tomatoes, chopped
• ¼ tsp turmeric powder
• ½ tsp red chili powder (optional)
• Salt to taste
• 1 tbsp chopped coriander leaves

Method

1. Dry-roast the rava in a heavy pan on medium-low heat for 4–5 minutes, stirring, until it smells nutty but is still pale. Transfer to a plate.
2. Heat the ghee or oil in the pan and add the mustard seeds. When they splutter, add the urad dal and chana dal and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Add the tomatoes, turmeric, chili powder and a pinch of salt. Cook for 4–5 minutes, until the tomatoes turn soft and pulpy.
5. Pour in the water, add salt and bring to a rolling boil.
6. Turn the heat to low and pour in the rava in a thin stream with one hand while stirring with the other, so no lumps form.
7. Cover and cook on low for 2–3 minutes, until the water is absorbed. Garnish with coriander and serve hot.