Rava Upma (Semoule Salée)

Toast the semolina in a dry medium pan (about 24 cm / 9 in) over medium heat for 5 to 6 minutes, stirring often, until it smells nutty and turns very lightly golden. Set this toasted semolina aside; toasting keeps the upma from going lumpy later.

• 180g semolina

✅ C'est prêt quand : smells nutty and is very lightly golden, not brown

Heat 1 tablespoon of the ghee in a pan over medium heat (save the rest for the final step). Add the mustard seeds and wait until they pop, then add the urad dal and chana dal and fry until golden. Add the curry leaves, onion, ginger and chilies and cook about 4 minutes until the onion is soft and translucent, then stir in the carrot and peas and cook 2 more minutes.

• 1 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 10 curry leaves
• 1 onion
• 1 tbsp ginger
• 2 green chilies
• 1 carrot
• 50g green peas

✅ C'est prêt quand : onion is soft and translucent, carrot is just slightly tender