Uppuma

Uppuma

Roasted semolina

In Tamil, ‘uppu’ means salt and ‘ma’ is flour, although there are a few more ingredients involved in this hearty and savoury breakfast dish. Think of it as something like couscous.

• 1 tbsp chana dal (split chick peas)
• 500g (1lb 2oz/21/2 cups) semolina
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1 medium red onion, finely sliced
• 6 fresh curry leaves
• 1/4 tsp cumin seeds
• 2.5cm (1-inch) piece of ginger, peeled and finely chopped
• 3 dried red chillies, broken
• 1/4 tsp ground turmeric
• 150g (51/2oz) carrots (about 2 medium), medium diced
• 150g (51/2oz) cabbage or leeks, finely sliced
• 50g frozen peas, defrosted (optional)
• 1/2 tsp salt
• 400ml (14 fl oz/12/3 cups) just boiled water
• 1/4 tsp ghee

1. Rinse the chana dal and leave it to soak in cold water for at least 10 minutes. After soaking, drain it and dry-roast it in a large dry frying pan (skillet) on a low heat, until golden brown. Set aside. Put the semolina in the frying pan, and dry-roast until it starts to turn golden. Set aside.
2. Heat the oil in a large, lidded frying pan over a low heat, then add the mustard seeds. Let them cook for a few seconds until they pop, then add the onion and give it a stir or two. Add the curry leaves and cumin seeds and sauté for a few seconds. Then add the ginger and dried chillies and sauté until the onions are soft and turning golden.
3. Add the turmeric and the vegetables into the pan. Stir well and sprinkle with the salt. Cover the pan with the lid and cook for 2–3 minutes.
4. Add the boiled water, give it a good stir and bring to the boil. Boil for 2–3 minutes, then turn the heat down to the lowest setting, add the ghee and stir.
5. Start adding in the roasted semolina a little at a time, stirring all the while with the handle of a wooden spoon. Keep going until most of the liquid has been absorbed into the semolina, but it is still moist. This should take a minute or two, and you may not need to use all the semolina. Turn off 
6. the heat and give it a good stir with the handle again. Cover the pan with the lid and leavetorest for about 3 minutes. Add the roasted chana dal, mix well and it is ready to serve.