Vegetable Upma, is a favourite breakfast or snack that is enjoyed all over India.
Recipe Link : http://www.tarladalal.com/Vege....table-Upma-Upma-Reci
------------------------------------------------------------------------------------------------
Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal
----------------------------------------------------------------------------------------------------
Vegetable Upma

Vegetable Upma is an all-time favourite breakfast or snack that is enjoyed all over India and across the world too, because if its convenience, sumptuousness and enjoyable flavour. This Upma is basically made of semolina cooked with a traditional tempering and an assortment of veggies, which lend their beautiful colours, textures and flavours to the semolina, transforming it into an exciting treat for the palate. What makes the Vegetable Upma such a great hit is the fact this it does not require much pre-preparation, involves no fermentation and is absolutely fuss-free! It is also sure to be relished by the whole family. Just serve with chutney, sambhar or simply a cup of curds to make a lovely meal.

Preparation Time: 15 minutes.
Cooking Time: 8 minutes.
Serves 4.

1 cup chopped and boiled mixed vegetables (carrot, French beans and green peas)
1 cup semolina (rava\ sooji)
1 tbsp oil
1 tsp mustard seeds (rai / sarson)
1 tsp urad dal (split black lentils)
¼ tsp asafoetida (hing)
½ cup finely chopped onions
5 to 6 curry leaves (kadi patta)
2 tsp ginger-green chilli paste
Salt to taste
2 tbsp chopped coriander (dhania)
1 tbsp lemon juice

1. Heat oil in a deep non-stick pan, add the mustard seeds, urad dal, asafoetida, onions and curry leaves and sauté on a medium flame for 1 to 2 minutes.
2. Add the semolina and sauté on a medium flame for 2 to 3 minutes.
3. Add the 3½ cups of hot water, mixed vegetables, ginger-green chilli paste and salt, mix well and cook on medium flame for 2 minute, while stirring occasionally.
4. Add the coriander and lemon juice, mix well and cook on medium flame for 1 minute, while stirring occasionally.
Serve immediately.