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1. Peel and finely chop the carrot. Trim and finely chop the green beans. Finely chop the onion, ginger, green chili, and fresh cilantro. Set all vegetables aside separately.
1 piece carrot,
0.5 cup green beans,
1 piece onion,
1 tbsp fresh ginger,
1 piece green chili,
2 tbsp fresh cilantro
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2. In a dry skillet over medium heat, add the rolled oats and toast, stirring often, until they smell nutty and turn slightly golden, about 4 to 5 minutes. Transfer to a bowl and set aside.
1 cup rolled oats
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3. In the same skillet, heat the vegetable oil over medium heat. Add mustard seeds and let them splutter, then add cumin seeds.
2 tbsp vegetable oil,
0.5 tsp mustard seeds,
0.5 tsp cumin seeds
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4. Add chana dal, urad dal, and cashew nuts. Sauté, stirring constantly, until the dals and cashews turn golden.
1 tbsp chana dal,
1 tbsp urad dal,
2 tbsp cashew nuts
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5. Add curry leaves, chopped ginger, and green chili. Sauté for about 30 seconds until fragrant.
1 tbsp fresh ginger,
1 piece green chili,
8 piece curry leaves
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6. Add the chopped onion and cook, stirring occasionally, until soft and lightly golden around the edges.
1 piece onion
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7. Add the chopped carrot, green beans, and green peas. Sprinkle in the turmeric powder and salt. Sauté for 2 to 3 minutes.
1 piece carrot,
0.5 cup green beans,
0.5 cup green peas,
0.2 tsp turmeric powder,
1 tsp salt
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8. Pour in the water, stir well, and bring to a gentle boil over medium-high heat.
2.5 cup water
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9. Once the water is boiling, reduce the heat to low and add the toasted rolled oats while stirring to avoid lumps.
1 cup rolled oats
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10. Cover and cook on low heat, stirring occasionally, until the oats are soft, most of the water is absorbed, and the mixture is thick yet spoonable, about 6 to 8 minutes. Adjust salt if needed.
1 tsp salt
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11. Turn off the heat. Stir in lemon juice, ghee, and chopped fresh cilantro. Cover and let the upma rest for 2 minutes before serving.
1 tbsp lemon juice,
2 tbsp fresh cilantro,
1 tsp ghee
By mansi