Rava Upma

Put the fine semolina (rava) in a dry, heavy skillet. Roast it over medium heat for 4-5 minutes, stirring constantly. The grains should smell toasted and nutty but not colour. Tip it into a bowl.

4–5 min

Heat the ghee (or neutral oil) in a kadhai until hot enough to temper. Add the mustard seeds and let them pop.

Add the urad dal and chana dal to the hot fat. Sauté until the lentils turn crisp and golden.

Add the grated ginger, minced chillies and curry leaves to the pan. Sauté for 15 seconds to flavour the oil.

15 sec

Introduce the finely chopped onions. Maintain a continuous stir until they collapse into a soft, highly translucent state, avoiding browning.

Pour the designated volume of water into the vessel, followed by the salt. Drive the thermal energy up to achieve a furious, rolling boil.

Turn the heat right down. Pour the toasted semolina into the pan in a slow, steady stream while stirring hard with your other hand. This is what stops it going lumpy.

Once the starch rapidly absorbs the hydration, fold the mass cohesively, clamp a tight lid over the pan, and enforce a low-heat steam for 2-3 minutes.

2–3 min

Turn off the heat. Uncover and run a spatula gently through the upma to fluff the grains and let the trapped steam escape.

Garnish with fresh coriander and serve immediately.