Upma with Moong Sprouts

4 Jan

From my mom’s kitchen,  a wholesome upma fortified with beans, carrots, sprouted moong and amla. My only contribution has been in clicking pictures and wolfing it down for breakfast.

This is the 100th post on The Steaming Pot. How lovely that it should coincide with the first post of the New Year! Best wishes for 2012 to each one of you. If you like this blog, please pass on the link to your friends, "Like" the Steaming Pot’s Facebook page and follow @steamingpot on twitter. Thank you VERY much for reading!

A quick description in case you haven’t eaten upma before. Upma is a semolina-based dish into which are added an array of spices/vegetables depending on the tastes and traditions of the household (and, in my case, the items available in my fridge). Originally from south India, this breakfast dish is no less popular in many north Indian kitchen nowadays for its balance of nutrition and ease of making.

You Need:

  • Upma with Moong SproutsRava/suji (semolina) – 1.5 cups
  • Water – 3.5 cups
  • Moong sprouts – 1 cup
  • Beans – 200 grams
  • Carrots – 1
  • Onions – 1
  • Curry leaves – 10
  • Amla (gooseberry) – 1 teaspoon, grated (you can substitute this with a teaspoon of lime juice)
  • Green chili – 1
  • Coriander leaves – 1 tablespoon, chopped
  • Salt and pepper – to taste
  • Urad dal – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Oil – 1 tablespoon

[Serves 4-5]

Sprouted moong is not a standard upma ingredient, nor is amla. Both tasted great though,  giving this comfort food some unusual crunch and tang.

How To Make Upma with Moong Sprouts:

Finely chop the beans, carrots and onions. Wash and pat dry curry leaves.

Upma Rava and Vegetables

In a kadhai, heat a tablespoon of oil and add mustard seeds and urad dal to it. When the mustard seeds have spluttered and the urad dal turned golden-brown, add chopped onions, beans, carrots, curry leaves and moong sprouts.

Upma, Cooking 1

Fry the vegetables for 5 mins, then add rava and grated amla. Stir-fry on medium flame till the rava turns golden-brown (about 7-8 minutes).

Upma, Cooking 2

Add 3.5 cups of water, mix salt and pepper to taste and set the flame to high.

Upma, Cooking 3

[I wish I had a better camera on hand for the pictures. Had to make do with a basic phone camera.]

Let the water come to a boil, then lower the flame. Stir regularly to make sure no lumps are formed and the upma does not stick to the bottom of the kadhai.

Stir in chopped coriander and green chilies.

Continue to cook for five minutes or so, till the upma solidifies.

Serve hot with your favorite accompaniments. Upma is usually served with chutney and pickle.

You can see my plate of upma below with my garnish of choice – red chili sauce and a sprinkling of Haldiram’s bhujiya sev


6 Responses to “Upma with Moong Sprouts”

  1. Shital January 4, 2012 at 8:33 PM #

    A very Happy New Year!
    Upma looks so yummy…thanks to Mom for sharing it!

    • S January 4, 2012 at 10:40 PM #

      Thanks Shital. A happy New Year to you too.

  2. Tadka Pasta January 4, 2012 at 11:25 PM #

    Hey, I just sprouted some moong and this sounds good! Love that bhujiya topping on the upma, that’s my favorite way of eating it too :)

    • S January 6, 2012 at 8:46 AM #

      The bhujiya gives a lovely fiery taste when had with hot masala chai. Have you tried the combo? It is not for everybody though :P.

  3. FloOKy ArTiSt January 5, 2012 at 1:26 PM #

    Congrats on your 100th post. I am new to this site but am glad I stumbled upon it. A new year and new recipes to try. Your Upma with Moong Sprouts sounds delish!!!!

    • S January 6, 2012 at 8:39 AM #

      Thanks FloOKy ArTiSt!

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