This palak upma recipe uses fresh spinach blended with tomatoes to create a flavourful puree that's cooked with roasted semolina and a South-Indian tempering. This dish provides a wholesome start to your day with protein, iron, and healthy fats. Enjoy it as is, or with a beverage of your choice.
Ingredients
UNITSIngredients
2 cupsFresh spinach (palak), washed and chopped (packed)
Thoroughly wash the fresh spinach leaves to remove any dirt or grit. Roughly chop them along with the tomatoes. Add the chopped spinach, tomatoes, and green chillies to a blender. Blend to a smooth paste without adding water, or add just a tablespoon if needed. The tomatoes will provide enough moisture. Set this vibrant green paste aside.
Description - Step 2
Step 2: Roast the semolina
Heat a dry pan or kadai on medium-low flame. Add the semolina (rava) and dry roast it, stirring continuously. Roast for about 3-4 minutes until it becomes aromatic and slightly changes colour, being careful not to let it brown or burn. Once done, transfer the roasted rava to a clean bowl and set aside.
Description - Step 3
Step 3: Prepare the tempering
In the same pan or kadai, heat 2 tbsp oil on a medium flame. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, and chana dal. Sauté for about 1-2 minutes until the dals turn golden brown. Add broken cashew nuts and fry until they become light golden. Add curry leaves, chopped ginger, and a pinch of asafoetida. Sauté for 30 seconds until the curry leaves become crisp and aromatic.
Description - Step 4
Step 4: Cook the spinach mixture
Add the prepared spinach-tomato paste to the tempering. Mix well and sauté on medium heat for 2-3 minutes. The raw smell of spinach should disappear, and the mixture will slightly darken in colour.
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Step 5: Add water and semolina
Add 3 cups of water to the spinach mixture and stir well. Add salt to taste and bring the mixture to a rolling boil. Once the water is boiling vigorously, reduce the heat to low. Now, add the roasted semolina gradually, adding a little at a time while stirring continuously with the other hand. Keep stirring until all the semolina is incorporated.
Description - Step 6
Step 6: Final cooking and garnishing
Cover the pan with a lid and let the upma cook on low heat for 1-2 minutes. The semolina will absorb all the water and become soft with a fluffy texture. Add 1 tsp ghee, 1 tbsp lemon juice and mix well. Garnish generously with freshly chopped coriander leaves. Serve hot.
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Indian
Easy
Main Course
