Dahi Wale Upma

Step 1: Prepare Ingredients

Finely chop 1 onion, 1 green chili, and a small bunch of coriander leaves. Grate 1 inch of ginger.

Step 2: Prepare Curd Mixture

In a bowl, combine 1/2 cup curd, chopped green chili, grated ginger, chopped coriander leaves, rock salt to taste, a pinch of hing (optional), 1/4 tsp black pepper powder, and 1/4 tsp chili flakes. Add 150-200ml water and whisk thoroughly until the mixture is smooth and lump-free.

Step 3: Start Tempering

Heat 3 tsp ghee in a pan over medium flame. Add 1/4 tsp mustard seeds and let them splutter. Then add 1 tbsp roasted chana dal and 1 tbsp peanuts. Sauté for about 30-60 seconds until they start to turn lightly golden.

Step 4: Add Aromatics

Add curry leaves and the chopped onion to the pan. Sauté for 1-2 minutes until the onion becomes translucent.

Step 5: Roast Sooji

Add 1/2 cup sooji (semolina) to the pan. Roast on a slow flame for 2-3 minutes, stirring continuously, until the sooji is lightly toasted and fragrant.

Step 6: Combine and Cook

Slowly pour the prepared curd mixture into the pan with the roasted sooji, stirring continuously to prevent any lumps from forming. Continue to cook on a slow flame, stirring occasionally, for about 2-3 minutes until the sooji absorbs all the liquid and the upma thickens to a desired consistency.

Step 7: Serve Dahi Upma

Once the dahi upma is ready and has reached a thick, creamy texture, remove it from the heat. Serve hot, optionally garnished with fresh pomegranate seeds for a burst of color and sweetness.

• Ensure to whisk the curd mixture well to avoid lumps.

• Roast the sooji on a slow flame to prevent burning and ensure even cooking.

• Stir continuously when adding the curd mixture to the sooji to maintain a smooth consistency.

• Add finely chopped vegetables like carrots, peas, or bell peppers for added nutrition and flavor.

• Adjust the amount of green chili and chili flakes according to your spice preference.

• For a richer flavor, you can use a mix of ghee and oil for tempering.