1 Cup rava (Semolina)
2 table spoon Ghee (Clarified butter) or vegetable oil
1 tea spoon mustard seeds
1 tea spoon cumin seeds
1/2 tea spoon urad dal
1/2 tea spoon chana dal
8-10 curry leaves
One medium sized onion finely chopped
1 inch ginger finely chopped
2 green chilli finely chopped
2 medium sized tomato finely chopped
1/4 tea spoon turmeric powder
Salt as per taste
3 Cups water
1 table spoon fresh coriander leaves finely chopped
1/2 cup fresh/frozen green peas
Roasted groundnuts/Cashew nuts for garnishing
1. Dry roast the semolina (rava) on low flame till it becomes light golden brown, keep aside
2. In a heavy bottomed pan heat 2 table spoon clarified butter (ghee)
3. Add 1 tea spoon mustard seeds, 1 tea spoon cumin seeds and let them splutter.
4. On low-medium heat, add 1/2 tea spoon urad dal, 1/2 tea spoon chana daal and roast till they start changing color, then add curry leaves.
5. Add 1/2 finely chopped onion and saute till it become translucent.
6. Add 1 inch ginger finely chopped, 2 green chilli finely chopped and saute for a minute.
7. Add turmeric and chilli powder and saute for a minute.
8. Add 2 medium sized tomato finely chopped and saute for a minute. Add salt to taste.
9. Pour 3 cup water and bring to a boil.
10. Keeping the flame on low start adding roasted rava slowly, stirring continuously.
11. Cover and simmer on low flame for 3-5 minutes or till tomato upma is cooked well.
12. Serve tomato upma with coconut chutney or you can have it as plain as well.