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1
Heat a pan or kadai first. add 1 cup rava or cream of wheat.
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2
On a low flame, begin to roast the rava. stir often while roasting the rava.
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3
The rava or sooji grains should become fragrant and start to look dry, separate and crisp. don't brown the rava.
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4
Switch off the flame and then add the roasted rava in a plate and keep aside.
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5
In a pan, heat 2 tbsp ghee or oil.
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6
Add 1 tsp mustard seeds.
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7
When you hear the crackling sound of mustard seeds, it means they are getting cooked.
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8
When the mustard seeds are crackling, then reduce the flame to a low and add 1 tsp cumin seeds along with 1 tsp chana dal and 1 tsp urad dal.
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9
Stir and saute them on a low flame till the both the urad dal and chana dal become golden. take care not to burn the dals.
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10
Now add 1 or 2 dry red chilies and a pinch of asafoetida. stir well.
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11
Add 1/3 cup chopped onions.
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12
Stir and begin to saute the onions on a low to medium flame till they turn translucent.
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13
Then add the chopped green chilly, ginger, curry leaves. saute for half a minute.
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14
Add 3/4 cup chopped tomatoes,1/4 tsp turmeric powder and 1/4 to 1/2 tsp red chilli powder. you can also add 1/4 to 1/2 tsp vangi bath powder or bise bele bath powder instead of red chilli powder.
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15
Mix very well and saute the tomatoes on a low to medium flame till the tomatoes soften.
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16
Next add 2.5 cups water to this mixture.
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17
Add salt as per taste. check the taste of water and it should be slightly salty.
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18
On a medium to high flame, heat the water and let it come to a rolling boil.
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19
When the water comes to a rolling boil, lower the flame to its lowest. then add the rava in 4 to 5 batches directly from the plate or with a spoon.
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20
As soon as you add the first batch, immediately stir and mix very well.
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21
Then add the next batch of rava.
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22
Stir again. this way keep on adding and stirring the rava up to the last batch.
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23
Quickly stir and mix well so that lumps are not formed. the rava grains absorb water and thus swell and get cooked.
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24
Cover and allow the rava upma to steam for 2 to 3 minutes on the low flame. then switch off the flame.
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25
Lastly add about 2 tbsp chopped coriander leaves. stir well.
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26
Drizzle 1/2 tsp of ghee on each serving and serve tomato upma hot with coconut chutney or lemon pickle or lemon wedges.
