Breakfast · 20 min · indian

Upma Savory Semolina Porridge

Semolina does the heavy lifting here, with onion rounding it out. An Indian breakfast that takes 20 minutes, start to finish. Each serving lands at 696 calories with 22g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 3/4 cup Semolina
• 1/2 Onion
• 1/2 cup Carrot
• 1/2 cup Peas
• 1 tsp Mustard seeds
• 6 Curry leaves
• 1 tbsp Coconut oil

Steps

1. Toast the dry semolina in a pan 3 minutes until fragrant and pale golden; this keeps the upma fluffy instead of gummy. Set aside.
2. Heat the coconut oil and pop the mustard seeds until they crackle, then add curry leaves, onion, carrot, and peas.
3. Cook 5 minutes until the vegetables soften.
4. Pour in 1.5 cups of hot water and salt it well; the water should taste like the sea.
5. Rain in the toasted semolina while stirring constantly to prevent lumps.
6. Cover and steam on low 3 minutes until the water absorbs and the grains stand separate.
7. Fluff with a fork and serve with a squeeze of lemon.

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