Semolina & Quinoa Upma ( South Indian Savory Porridge)

Ingredients (Serves 2-3)

 1/2 cup semolina
1/4 cup cooked quinoa (I use this tutorial to cook )
4 tbsp oil (I use half olive and half coconut, you could use ghee too)
1/2 tsp black mustard seeds
1 tsp chana dal (bengal gram lentils)
1/2 tsp split urad dal
8-9 fresh curry leaves
1/4 tsp grated fresh ginger
2-3 Thai green chilies, slit (adjust to tolerance)
1/2 cup finely chopped onion
3/4 cup finely chopped tomatoes
1.5 cups water
2-3 tbsp raisins
Fresh Lemon Juice to taste
Salt to taste
Fresh cilantro to garnish
Method

On a low heat, dry roast the semolina till it begins to turn light brown. Remove from heat, transfer to a plate and let cool.

In a heavy bottomed, wide pan/kadhai, heat up the oil. Once the oil is hot, add the mustard seeds, wait till they crackle. Be careful because the seeds splutter a lot. Add the chana and urad dal next and cook for 30-40 seconds till they change color to light brown. Lower the heat and add the ginger, curry leaves and green chilies. Wait till they crackle and you see blisters on chili skin.

Next, add the onion to the pan and sauté on medium heat for 2-3 minutes till it starts to soften but does not change color. Add the tomatoes and cook for another 2-3 minutes till they begin to soften. At this point, add the roasted semolina and cooked quinoa to the pan with 1.5 cups of water. Also, add the salt. Lower the heat and let water reduce, do not stir much. The semolina will swell up and just when the water has reduced by a little more than half, turn off the heat. Add the raisins and lemon juice and gently toss everything together.

Let sit for 10 minutes and all the water will be absorbed. Garnish with cilantro and serve.