Vegetable rava upma

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g rava (semolina / sooji)
• 1 small onion, finely chopped
• 1 small carrot, finely diced
• 50 g green peas (matar)
• 1 green chilli, slit
• 1 tsp mustard seeds (rai)
• 1 tsp urad dal (split black gram)
• 8 curry leaves
• 2 tbsp sunflower oil or ghee
• 400 ml water
• 0.5 tsp salt
• 1 tsp lemon juice

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Dry-roast the rava (about 1 cup, 150 g) in a pan over low heat for 4–5 minutes until fragrant, then set aside.
2. 2Step 2. Heat the oil in the same pan, add mustard seeds and urad dal, and fry until the dal turns golden.
3. 3Step 3. Add the curry leaves, green chilli and onion, and cook for 2–3 minutes.
4. 4Step 4. Stir in the carrot and peas, and cook for 3 minutes until just tender.
5. 5Step 5. Add the water (about 2 cups, 400 ml) and salt, and bring to the boil.
6. 6Step 6. Lower the heat and slowly sprinkle in the roasted rava, stirring continuously to avoid lumps.
7. 7Step 7. Cover and cook for 2–3 minutes until the water is absorbed and the upma is soft. Finish with lemon juice.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.