Tomato upma

Von Swasthi's Recipes · 20 Min.

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Zubereitung

1. Dry roast the semolina over medium heat, stirring constantly, until it turns crunchy and aromatic. Transfer it to a bowl.
2. Wash, deseed and chop the tomatoes. Slice the onion and green chilies.
3. Heat the same pan with the ghee or oil. Add the cumin seeds, mustard seeds, chana dal, urad dal and cashews, and sauté until the lentils turn golden.
4. Add the onion, curry leaves and green chilies and sauté for 2 to 3 minutes. Sprinkle in the hing.
5. Add the chopped tomatoes, turmeric and salt and sauté for 2 minutes. Cover and cook over medium heat until the tomatoes turn mushy. Uncover and sauté over medium-high heat until the raw smell of the tomatoes is gone.
6. Pour in the water and bring it to a boil. Taste the water and adjust the salt; it should be slightly salty.
7. When the water boils, reduce the heat to medium. Slowly pour in the semolina in a steady stream while stirring with a ladle in your other hand. Stir well until there are no lumps.
8. Cover and cook over medium heat until the water is absorbed. Stir well.
9. If you like, stir in more ghee and the chopped coriander leaves. Serve hot or warm.

Zusammengefasst aus dem Video von Swasthi's Recipes. Schau es dir für die Details an.

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