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Title: Semolina & Quinoa Upma (South Indian Savory Porridge)
Categories: Indian
Yield: 2 Servings

1/2 c Semolina
1/4 c Cooked quinoa
4 tb Oil or ghee
1/2 ts Black mustard seeds
1 ts Chana dal
- (bengal gram lentils)
1/2 ts Split urad dal
8 Fresh curry leaves; up to 9
1/4 ts Fresh ginger; grated
2 Thai green chiles;
- up to 3, slit,
- adjust to tolerance
1/2 c Onion; finely chopped
3/4 c Tomatoes; finely chopped
1 1/2 c Water
2 tb Raisins; up to 3 tb
Fresh lemon juice; to taste
Salt; to taste
Fresh cilantro; to garnish

On a low heat, dry roast the semolina until it begins to turn light
brown. Remove from heat, transfer to a plate and let cool.

In a heavy bottomed, wide pan/kadhai, heat up the oil. Once the oil
is hot, add the mustard seeds, wait until they crackle. Be careful
because the seeds splutter a lot. Add the chana and urad dal next and
cook for 30 to 40 seconds until they change color to light brown.
Lower the heat and add the ginger, curry leaves and green chiles.
Wait until they crackle and you see blisters on chili skin.

Next, add the onion to the pan and saute on medium heat for 2 to 3
minutes until it starts to soften but does not change color. Add the
tomatoes and cook for another 2 to 3 minutes until they begin to
soften. At this point, add the roasted semolina and cooked quinoa to
the pan with 1-1/2 cups water. Also, add the salt. Lower the heat and
let water reduce, do not stir much. The semolina will swell up and
just when the water has reduced by a little more than half, turn off
the heat. Add the raisins and lemon juice and gently toss everything
together.

Let sit for 10 minutes and all the water will be absorbed. Garnish
with cilantro and serve.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
semolina-amp-quinoa-upma-south-indian-savory-porridge.txt>

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