Rava Upma With A Healthy Twist- Beetroot & Sprout Upma

Ingredients
- 1 cup – rava / semolina / sooji
- 1 onion finely chopped
- 1 small beetroot grated or make puree 1 cup
- 2 tablespoon green moong, sprouted
- 1 green chilli slit
- 1 spring – curry leaf
- ½ tablespoon – grated ginger
- 1 tbsp – coriander leaves finely chopped
- 1 teaspoon mustard seeds
- 1 tbsp – bengal gram
- 1 teaspoon – urad dal
- 2 tbsp – oil
- 1 ½ cups – water
- Salt
Instructions
- In a heavy bottom dry roast the rava on a medium flame till it start to become golden brown. Keep stirring as rava may burn if left unattended.
- Transfer the rava in a separate bowl once it is done.
- In a non stick pan heat oil , add mustard seeds and once it spluttered add green chilies, curry leaves, ginger, urad dal and bengal gram. Sauté gently.
- Now add onions and sauté until onion turns little pink and are cooked.
- Add green moong sprouts and mix. At this point, add salt.
- Add water and mix well with onions, sprouts and other masalas. Keep stirring for 2-3 minutes.
- Add rava to the water and stir continuously. Now add grated beetroot or puree and allow it cook until rava absorbs all the water.
- Mix well and cook for another 5 minutes.
- Put off the flame and cover the lid for 2-3 minutes.
- Upma is ready to serve. Garnish with coriander leaves and sprinkle lemon juice.
- Serve hot with chutney or you can have it plain.
Notes
- Keep stirring while adding rava to the water so as to avoid lumps.
- You can add fried groundnuts on the top while serving.
- You can add green peas or nuts instead of sprouts while serving.
Thank you Anju:)
Paarul, what a beautiful and health twist to one of my favorite breakfasts…!!