Rava Upma with Peas and Cashews
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 250 g semolina
- 100 g frozen peas
- 1 onion, finely chopped
- 30 g cashew nuts
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 1 green chillies
- 3 tbsp vegetable oil
- 5 g fresh ginger, grated
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 11.7 g
- Carbohydrate
- 56.3 g
- of which sugars
- 3.7 g
- Fat
- 14.7 g
- of which saturates
- 1.6 g
- Fibre
- 4.9 g
- Salt
- 0.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dry-roast the semolina in a wide pan over a medium heat for 4-5 minutes, stirring constantly, until lightly golden and fragrant; tip out and set aside.
- 2
Heat the vegetable oil in the same pan, add the mustard seeds, urad dal and cashew nuts, and fry for 1-2 minutes until the cashews are golden.
- 3
Add the chopped onion, chopped green chilli, grated ginger and curry leaves, and fry for 5 minutes until the onion softens.
- 4
Add the frozen peas and 600ml water, and bring to the boil.
- 5
Reduce the heat and sprinkle in the roasted semolina in a steady stream, whisking constantly to avoid lumps.
- 6
Cook for 3-4 minutes, stirring, until thick and the semolina is fully cooked, then serve hot.
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