Rava Upma with Cashews and Curry Leaves

Method

1. 1
   • semolina 120 g

   Dry-roast the semolina — Dry-roast the semolina in a wide pan over medium heat for 6 minutes, stirring constantly, until it feels sandy and smells nutty but has taken on no colour. Tip it onto a plate.

   ⏱6 min
2. 2
   • vegetable oil 3 tbsp
   • cashews 30 g
   • mustard seeds 1 tsp
   • urad dal 1 tsp
   • curry leaves 12

   Temper the spices — Heat the oil in the same pan and fry the cashews until golden, then lift them out. Add the mustard seeds and wait for them to pop, then the urad dal until it turns pale gold, then the curry leaves, which will crackle at once.

3. 3
   • onion 1
   • fresh chilli 1
   • fresh ginger 15 g
   • frozen peas 60 g
   • ground turmeric ¼ tsp

   Fry the aromatics — Add the onion, chilli and ginger and fry for 4 minutes until the onion is soft and translucent. Stir in the peas and turmeric and cook for another minute.

4. 4
   • semolina 120 g
   • salt 1 tsp
   • water 5 dl

   Boil the salted water — Pour in the water with the salt and bring it to a rolling boil, about 4 minutes. Keep it boiling hard for the next step or the semolina will clump.

   ⏱4 min
5. 5
   • semolina 120 g
   • curry leaves 12
   • water 5 dl

   Stir in the semolina — Rain the roasted semolina into the boiling water in a thin stream with one hand while stirring hard with the other. It will thicken in under a minute; keep stirring for 3 minutes until it pulls away from the pan, then cover, take off the heat and leave for 5 minutes.

   ⏱5 min
6. 6
   • cashews 30 g
   • lemon juice 1 tbsp
   • fresh cilantro 2 tbsp

   Fluff and finish — Fork the upma through to loosen it, then stir in the lemon juice, the fried cashews and the cilantro. Serve straight away, while it is still fluffy and steaming.