

Ingredients–
- 3 cups coarse semolina
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- A big pinch of asafoetida powder
- 5-6 dry red chillies
- 2-3 green chillies, chopped
- 4-5 tbsp cashew nuts (can add more or less)
- 3-4 tbsp peanuts (optional)
- 4 tbsp ghee/oil
- Salt to taste
Method –
- Heat ghee/oil in a wide wok
- Add Chana dal and urad dal
- Roast on low to medium flame until slightly brown
- Add dry red chillies, cumin seeds, mustard seeds, curry leaves and asafoetida powder
- Sauté until seeds crackle on low flame
- Stir in green chilli and cashew nuts and cook on low heat until cashews are golden
- Now add the semolina and cook on low flame for about 5-7 minutes
- It will become aromatic and golden
- There should be no raw smell
- Add salt and mix well
- Remove from heat
- Let the mix cool properly and store in airtight jar in refrigerator
To Cook the Instant Upma Mix –
- Boil 2.5 cups of water for 1 cup of the above mix
- Add the mix into the boiling water
- Stir and cook for a minute
- Mix well without lumps
- Cover for 2 minutes
- Fluff it up with a fork and serve immediately
- Can add diced fresh or frozen vegetables like carrot, peas, French beans, etc. In that case, add a little more water, boil the vegetables and then add the roasted semolina