Millet / Ragi Upma (Barnyard Millet)
Upma (pronounced Oopma) is usually made with Cream of Wheat (Sooji/Ravai) or Cream of Rice. However, this Upma here in this recipe is prepared with Pearled Millets. It is very wholesome, healthy and tasty too. I used the brand called Pearled Barnyard Millet (Kudiraivali) in this recipe. But I presume any similar pearled millet can be used to prepare this dish.
Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Bell Peppers, Carrots, Channa Dahl, Cilantro, Coriander, Curry Leaves, Green Chillies, Green Peas, Hing, Mustard Seeds, Olive Oil, Onions, Turmeric, Urad Dahl
Millet / Ragi Upma (Barnyard Millet)
Ingredients
- 1 cup Millet Pearled Barnyard Millet (Kudiraivali), Available in Indian Grocery Stores
- 1 Onion White, finely chopped
- 1 Bell Pepper finely chopped
- 1/2 cup Frozen Green Peas
- 1 cup Other chopped vegetables Carrots, String beans
- 1 Green Chillies serrano peppers, finely chopped
- 1 tsp Mustard seeds
- 1 tsp Channa Dahl
- 1/2 tsp Turmeric Powder
- 1/2 tsp Hing Asafoetida
- 1/4 cup Cilantro finely chopped
- 6 leaf Curry Leaves (optional)
- 1 tsp Salt
- 2 pieces Fresh Ginger Trim an inch size square piece of fresh ginger. Chop into 2 big pieces. Or use 1/2 tsp of powdered Ginger.
- 4 - 6 tbsp Cooking Oil Olive, Avocado, Canola etc.
- 1 tbsp Lemon Juice Cooking kind
- 3 cups Hot Water very hot
Instructions
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Soak the millet in lukewarm or cold water for about an hour. Drain well.
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Heat up 3 cups of water in a kettle or in the microwave oven until very very hot.
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Add 6 tablespoons of oil to a medium sized non-stick deep fry pan. When oil is heated, add mustard seeds.
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When mustard seeds start crackling, add the channa dahl. Stir fry about 30 seconds or until they are golden brown. Don't fry the dahls too much or burn them.
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Add green chillies and chopped onion. Stir fry the onions for 2 minutes.
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Then add the chopped bell pepper, hing, a few curry leaves and half a teaspoon salt. Stir fry for 2 minutes. Don't overcook. See picture.
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Add 1/2 teaspoon of salt, a few more curry leaves and ginger pieces. Mix well.
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Add other chopped vegetables, if any. And 1/2 tsp salt.
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Add the two and a half cups of very hot, almost boiling hot water to the fry pan with the veggie mixture. Immediately add the soaked, drained millet to the fry pan. Water level should be above the veggie mixture.
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Add turmeric if you want the color and flavor.
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On medium heat, cook the millet/veggie mixture in hot water for 3 minutes. Keep stirring once in a while.
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Add the frozen peas. Cook for 1 more minute.
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Cook for 3 minutes or until water is all used up and the millet looks cooked. (See pictures). If the mixture looks too dry, add 2 to 4 tablespoons of water and mix well.
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Add the cilantro and the lemon juice. Mix well.
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If necessary, add more salt or lemon juice according to your taste. Mix thoroughly.
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Serve hot. You can discard the ginger pieces before serving.
Recipe Notes
Serving Suggestions:
1) You can add a little butter while cooking or on top of a serving, if you like (if you are not Vegan).
Options:
1) You can increase or decrease salt, green chillies and oil as you like.
2) I have shown other vegetables besides onion and bell peppers in the ingredients list. They are optional. You can use them if you like.
3) You can use half a cup or a cup more of soaked millet for this recipe using the same other ingredients, if you would like to increase the quantity.
4) The Pearled Barnyard Millet that I have used in this recipe was bought in an Indian Grocery store. But I presume any similar pearled millet can be used to prepare this recipe.
