tomato upma

Heat 1tsp ghee in a pan and add the 1 cup sooji. Keep the flame low and cook lightly roast the sooji in ghee for a few mins till it's well coated in the ghee. Do no let the sooji change color.

Heat the remaining ghee in a pan and add mustard and cumin seeds. Once it splutters, add urad dal, ginger, green chili and curry leaves.

Once the urad dal is lightly golden brown and the ginger is cooked, add the chopped onions.

In the mean time puree the tomatoes and add it to the mixture once the onions are translucent. Add 1/2 tsp of sugar to balance the sourness of tomatoes.

Let the tomato puree and onion mixture cook well till the oil separates. Then add turmeric and red chili powder and cook for a few more minutes.

Now add 2 cups of water and salt and bring to a boil. Then sqeeze in the lemon juice to the mixture and taste to adjust salt if needed.

Then stir in the roasted sooji to this and stir well to remove any lumps. Keep it covered on a medium flame and let it cook for 2-3 mins.

Open the lid and check the consistency of the upma and cook for a few more mins without the lid if needed.

Once its cooked to your desired consistency, garnish with coriander leaves and serve hot.