Semolina & Quinoa Upma ( South Indian Savory Porridge)
Ingredients (Serves 2-3)
1/2 cup semolina
1/4 cup cooked quinoa (I use this tutorial to cook )
4 tbsp oil (I use half olive and half coconut, you could use ghee too)
1/2 tsp black mustard seeds
1 tsp chana dal (bengal gram lentils)
1/2 tsp split urad dal
8-9 fresh curry leaves
1/4 tsp grated fresh ginger
2-3 Thai green chilies, slit (adjust to tolerance)
1/2 cup finely chopped onion
3/4 cup finely chopped tomatoes
1.5 cups water
2-3 tbsp raisins
Fresh Lemon Juice to taste
Salt to taste
Fresh cilantro to garnish
Method
On a low heat, dry roast the semolina till it begins to turn light brown. Remove from heat, transfer to a plate and let cool.
In a heavy bottomed, wide pan/kadhai, heat up the oil. Once the oil is hot, add the mustard seeds, wait till they crackle. Be careful because the seeds splutter a lot. Add the chana and urad dal next and cook for 30-40 seconds till they change color to light brown. Lower the heat and add the ginger, curry leaves and green chilies. Wait till they crackle and you see blisters on chili skin.