Upma

Method

1. 1

   Toast the semolina

   Set a dry frying pan over medium-low heat. Add the semolina and toast for 5 to 7 minutes, stirring often, until fragrant and faintly golden. Tip into a bowl.

2. 2

   Temper the mustard seeds

   Set a medium saucepan over medium heat and warm the oil for about 1 minute. Add the mustard seeds and cook for 30 to 60 seconds, until they begin to pop.

3. 3

   Fry the curry leaves

   Add the curry leaves and stir for 15 seconds, until fragrant. Stand back as they can spit.

4. 4

   Cook the onion

   Keep the pan over medium heat. Add the onion, chilli and ginger and cook for 3 minutes, stirring, until the onion is soft.

5. 5

   Cook the carrot

   Add the carrot and cook for 2 minutes, until just starting to soften.

6. 6

   Boil the water

   Add the water and salt, raise the heat to high and bring to a boil, about 4 to 6 minutes. The liquid should bubble steadily before the semolina goes in.

7. 7

   Stir in the semolina

   Lower the heat to low. Pour in the toasted semolina in a steady stream while stirring constantly. Cook for 3 to 5 minutes, until thick and the semolina is tender.

8. 8

   Rest and serve

   Turn off the heat, cover the pan and rest for 3 minutes, until the upma has settled and is soft but not watery. Fluff with a fork, then serve with chopped coriander and lemon wedges.

Tips

• Keep the semolina moving as it toasts so it colours evenly and does not scorch.
• Stand back when adding the curry leaves, as they can spit in the hot oil.
• Pour in the semolina in a steady stream and stir continuously for a smooth texture.

Swaps

• Use frozen peas instead of the carrot, adding them with the water.
• Use lime wedges instead of lemon wedges.
• Use chopped parsley instead of fresh coriander.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water, stirring until hot.