A balanced breakfast option from southern India, which includes plant-based protein, healthy fats and necessary trace elements. Image Credit: Anupa Kurian-Murshed

Prep : 10 m
Cook : 15 m


    • 1cup rava or medium/fine grain semolina, lightly roasted in pan with no oil over a medium flame for about 5 to 6 minutes
    • 1 large red onion, sliced
    • 1 green chilly, minced
    • 1 sprig of curry leaf
    • 7 to 8 French beans, thinly sliced
    • 2tblspn de-husked and split chickpeas (chana dal)
    • 1tblspn de-husked and split black gram (urad dal)
    • 1blspn grated ginger
    • 1/2tspn black mustard seeds
    • 1tblspn fresh coriander leaves, chopped
    • 2tblspn olive oil (for cooking)
    • 1tblspn clarified butter
    • 11/2 cups of hot water
    • 1tspn salt



Take a deep pan because you will have to do some quick vigorous stirring later on. On a medium flame add the oil into it. As it heats up, add the mustard seeds, as they start splitting in the heat, put in the chickpeas, curry leaves and black gram. Sauté. As it starts turning golden, add the sliced onions, green chilly and grated ginger. Sprinkle half the salt on the mix. Continue sautéing. Now add the beans. Mix it for a few minutes till the onions become soft and the beans are slightly cooked, keeps it crunchy.

Add the semolina with the rest of the salt and fry it with the mix on a low flame for a few minutes. Then pour the hot water, till all the semolina is covered. Increase the flame and start stirring. The semolina absorbs the water and the mix dries up. It takes just a couple of minutes.

Some people like it drier, so might cook it for a minute longer. Take off the flame, add the chopped coriander and clarified butter to finish the dish. It is now ready to eat!

Upma 2
You can add more minced vegetables in the recipe, such as shelled peas, carrots and runner beans. Image Credit: Anupa Kurian-Murshed