Savory Semolina Breakfast Porridge (Sooji Upma)

AuthorYashodhara G.
RatingDifficultyBeginner

Sooji upma is made from semolina (also known as rawa, or cracked wheat/Cream of Wheat), onions, and peas. A light yet filling dish that can be served for breakfast, brunch, or as a warm snack.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 cup coarse farina/cracked wheat (Cream of Wheat)
 2 tbsp cooking oil
 2 dried whole red hot peppers (sabut sukhi lal mirch) - (optional)
 1 tsp small black mustard seed (rai)
 8 sweet neem leaves (curry patta)
 1 medium onion - chopped
 2 tsp dried split urad beans (urad dal)
 2 tsp dried split chickpeas (chana dal)
 2 cups water
 1 tsp salt, or to taste
 1 cup peas
 1 lemon or lime - cut into wedges

1

In a frying pan, roast coarse farina/cracked wheat at medium heat for about 10 minutes, stirring often to make sure it roasts evenly without burning or changing color. Transfer and set aside.

2

Heat oil in the pan and fry the dried whole red hot peppers (optional) for a few seconds to make it crisp and darken. Remove from oil and set aside for garnish.

3

Add small black mustard seed and sweet neem leaves in the hot oil, covering the pan to keep the mustard seeds from popping out of the pan.

4

After mustard seeds pop, add chopped onion, dried split beans and chickpeas, and fry at medium-high heat, mixing frequently until golden.

5

Add water and salt. Let water come to a boil on high heat.

6

Gradually add roasted coarse farina/cracked wheat and mix - making sure no lumps are formed. Mix continuously until thickened.

7

Fold in peas, reduce to low, and cover with lid. Cook in steam for about 10 minutes until the peas are cooked and the farina/cracked wheat fluffs up.

8

Transfer to a serving dish and garnish with the fried whole red hot peppers (optional) - crushing or breaking if you prefer.

9

Serve with lime or lemon wedges.

VARIATIONS
• For added crunch, sprinkle with roasted or fried peanuts or cashews.
• Replace peas with mixed vegetables.
• Add chopped tomatoes after browning onions. Cook until soft before adding water.

Ingredients

 1 cup coarse farina/cracked wheat (Cream of Wheat)
 2 tbsp cooking oil
 2 dried whole red hot peppers (sabut sukhi lal mirch) - (optional)
 1 tsp small black mustard seed (rai)
 8 sweet neem leaves (curry patta)
 1 medium onion - chopped
 2 tsp dried split urad beans (urad dal)
 2 tsp dried split chickpeas (chana dal)
 2 cups water
 1 tsp salt, or to taste
 1 cup peas
 1 lemon or lime - cut into wedges

Directions

1

In a frying pan, roast coarse farina/cracked wheat at medium heat for about 10 minutes, stirring often to make sure it roasts evenly without burning or changing color. Transfer and set aside.

2

Heat oil in the pan and fry the dried whole red hot peppers (optional) for a few seconds to make it crisp and darken. Remove from oil and set aside for garnish.

3

Add small black mustard seed and sweet neem leaves in the hot oil, covering the pan to keep the mustard seeds from popping out of the pan.

4

After mustard seeds pop, add chopped onion, dried split beans and chickpeas, and fry at medium-high heat, mixing frequently until golden.

5

Add water and salt. Let water come to a boil on high heat.

6

Gradually add roasted coarse farina/cracked wheat and mix - making sure no lumps are formed. Mix continuously until thickened.

7

Fold in peas, reduce to low, and cover with lid. Cook in steam for about 10 minutes until the peas are cooked and the farina/cracked wheat fluffs up.

8

Transfer to a serving dish and garnish with the fried whole red hot peppers (optional) - crushing or breaking if you prefer.

9

Serve with lime or lemon wedges.

VARIATIONS
• For added crunch, sprinkle with roasted or fried peanuts or cashews.
• Replace peas with mixed vegetables.
• Add chopped tomatoes after browning onions. Cook until soft before adding water.

Savory Semolina Breakfast Porridge (Sooji Upma)

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