Lemon Upma with Coconut

Ingredients

• 1 inch piece Ginger
• 3 units Green chillies
• 1 bunch Curry leaves
• 1 bunch Coriander leaves
• 0.5 cup Unsweetened shredded coconut
• 1 cup Sooji (Semolina)
• 0.5 unit Lime
• 1 teaspoon Mustard seeds
• 1 tablespoon Split urad dal
• 1 teaspoon Turmeric
• 1.25 cups Water
• 2 tablespoons Oil

Instructions

1. 1Finely chop the ginger and coriander leaves. Slit the green chillies lengthwise.
2. 2Heat a pan over medium heat and lightly roast the sooji until it is aromatic, ensuring it does not brown.
3. 3In a Kadai, heat oil over medium heat. Add mustard seeds and split urad dal, and sauté until the seeds crackle and the dal turns golden.
4. 4Add the chopped ginger, slit green chillies, and curry leaves to the Kadai. Sauté for 1 minute until fragrant.
5. 5Stir in the turmeric and cook for an additional minute.
6. 6Pour in 1.25 cups of water and bring to a boil.
7. 7Squeeze the juice of half a lime into the boiling mixture and reduce the heat to low.
8. 8Gradually stir in the roasted sooji, ensuring no lumps form.
9. 9Cover the Kadai and cook on low heat for 2 minutes.
10. 10Uncover, add the shredded coconut, and cover again for 1 minute.
11. 11Garnish with chopped coriander leaves and serve hot.