Step-by-Step Instructions

1. 1.Prepare Ingredients

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

2. 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.

3. 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.

4. 4.Add Aromatics

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

5. 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.

6. 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.

7. 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.