Tuesday, 19 November 2013



Ingredients :-
Sooji / Rava / Semolina - 1 n 1/2 cups
Vegetables - 1 cup (Carrot, French Beans, Cauliflowers, Green Peas, Sweet Corn)
Onion Sliced - 2 nos.
Green Chilly - 1 no.
Dry Red Chilly - 1 no.
Ginger Grated - 1' inch
Mustard Seeds - 1 tsp
Urad n Chana Dal (gram lentil) - 2 tsp
A Few Curry Patta
Lemon Juice - 1 tsp
Refined / Olive Oil - 2 tsp
Salt to taste
Water - 3 cups

Method :-
Put a kadhai / pan in fire. Dry Roast the Sooji till brown in colour. Remove it from fire and keep aside. Heat oil in the same kadhai. Add mustard seeds, When it start to crackles add sliced onion, green chilly, dry red chilly, urad and chana dal, grated ginger, curry patta and saute for a while. Put the vegetables to the pan, sprinkle a little salt and fry and cook covered until half done about 5 mins. Now, add water to the veggies and let it boil. When it start to boil, reduce the flame and put roasted Sooji/Rava by slowly continuously stirring all the while. Cook in low-medium flame to avoid the formation of lumps. Switch off the flame and sprinkle lemon juice for better taste. Serve it with Sambar, Chutney or Aloo-tomato curry or Peas curry..  

NOTE :- You can also add turmeric powder, a pinch of sugar, grated coconut as your choice.


Ingredients :-
Masoor Dal (Red Split Lentils) - 1 cup
Turmeric Powder - 1/2 tsp
Onion (roughly chopped lengthwise) - 1 no.
Green Chilly - 1 no.
Vegetables - I used Lauki (Bottle gourd), drumsticks, Radish, Bhindi (lady finger)
Sambhar Powder - 2-3 tsp
Tamarind (Imli) Pulp - 4-5 tsp
Salt to tatse
Water - 2 cup

For Seasoning :-
Mustard Seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Dry Red Chillies - 2-3 nos.
Few Curry Patta
A Pinch of Hing (asafoetida)
Cooking Oil - 1 tsp

Method :-
Wash and clean the Dal thororughly and drain. Pressure cook it for 3 whistles with water and vegetables, salt, turmeric powder. The consistency should be like a thick soup. Open the lid, add tamarind puree and sambhar powder and again boil it for 4-5 mins. For seasoning, heat oil in a pan. Add mustard-fenugreek seeds, hing, curry patta, dry red chilly and pour the dal. Cook for 2 mins. and turn off the flame. Serve it with Masala Upma and chutney..You can serve it with steamed Rice also..  

I have served here Masala Upma with sambar with Coriander-Yogurt Chutney..For Green Chutney, see the recipe, http://recipebysagarika.blogspot.in/2013/11/coriander-yogurt-chutney.html 

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