Soft Rava Upma

Steps

1. 1.

   1.

   Toast The Rava** Set a wide pan over medium heat. Add the rava and stir for 4 to 5 minutes until it smells nutty and looks a shade darker. Tip it onto a plate so it does not keep cooking.

2. 2.

   Temper The Spices

   In the same pan, warm the oil. Add mustard seeds and wait until they pop. Stir in cumin seeds, asafoetida if using, curry leaves, and green chilli for about 30 seconds.

3. 3.

   Soften The Vegetables

   Add the onion and cook until soft, about 3 minutes. Stir in carrot and peas and cook another 2 minutes so they lose their raw edge.

4. 4.

   Add Water And Season

   Pour in the water and salt. Bring to a lively simmer. Taste the water; it should be pleasantly salty because the rava will soak it up.

5. 5.

   Cook The Upma

   Lower the heat. Add the toasted rava in a steady stream while stirring so you do not get lumps. Cover and cook on low for 3 to 4 minutes until the water is absorbed and the upma looks soft.

6. 6.

   Finish And Serve

   Turn off the heat. Stir in lemon juice, coriander, and ghee if you like. Rest covered for 2 minutes, fluff with a fork, and serve warm.