Bansi Rava Upma

The usual rava - semolina - was out of stock at the supermarket, so I picked up the Bansi Rava - that looked slightly coarser - giving the impression of healthier - and I thought , why not give this a try.  Was not too sure of how to cook it, browsed and found the recipe here.   I added a few more ingredients and quite liked the texture of the upma .

Ingredients:  For 2 with a healthy appetite !

Bansi Rava - 1 cup

Use any vegetable you fancy - I used peas, onions, potatoes, tomatoes... dice into neat small cubes

Green chilies - 2-3

Curry leaves - few

Garam masala - whole - 2 cloves, 1/2" cinnamon

Asafoetida - big pinch

Ginger - 1/4" finely chopped

Oil - 2 tbsp

Mustard, Bengal gram dhal, Black gram dhal - for seasoning

Turmeric - pinch ( optional)

Optional - lime juice, coriander leaves for garnish

Heat oil in a pan

Add mustard, and the dhals

Allow the mustard to splutter.  Add the asaofoetida.  Saute a while

Followed by the curry leaves, slit green chilies, ginger, garam masala 

Then the onions - do not brown and the veggies

When the vegetables get a little tender add the rava and toss it till it gets coated with the oil and other ingredients for a few minutes

Meanwhile heat the water - for 1 cup rava - 2 cups of water

Add the water slowly to the rava

Keep stirring gradually

The rava will absorb the water and cook

Keep covered over a low flame.

Remove

You can add a squeeze of lime if you like it tangy

Add some chopped coriander for garnish

Serve with pickle