Upma, new and funky!

Modern takes on a traditional Indian snack-time favourite.

BY RAJNI ANAND LUTHRA

Pronounced keen-wa, this however is neither new, nor even a grain. It is the seed of a leafy vegetable like spinach, and has been around at least two thousand years, as a staple crop of the South American Incas. It seems to have reemerged in the past couple of years as a “superfood” item, such are its health benefits. It is said to be a complete protein, containing all nine essential amino acids, and apparently has more calcium than even milk. It is also packed with fibre, and vitamins iron and magnesium, and is popular with vegetarians for this reason. It is available from health food shops and good supermarkets.

To cook quinoa, you would dry roast it first, and then add water or stock, bring to a boil and then simmer till liquid is absorbed. The grain will turn out light and fluffy. Does that sound familiar? You’re probably thinking … upma! Don’t blame you; that’s exactly what I thought as I tucked into my very first quinoa salad. It had cooked carrots, red capsicum, green onions, garlic and fresh coriander, and was dressed with chilli sauce, soy sauce and lemon juice. It looked pretty much like a couscous salad, or you might say, a cold upma.

It motivated me to try new interpretations of the old favourite. Here are some experiments.

Burghul Upma

1 cup burghul (broken wheat)

1 tbsp oil

½ tsp each mustard seeds and urad dal

1 sprig curry leaves

½ tsp turmeric powder

Green chillies to taste, chopped fine

Salt to taste

Cashewnuts (optional)

Heat oil in a heavy-bottomed pan and put in mustard seeds, urad dal and curry leaves. When the dal reddens, add burghul and roast lightly. Mix in salt, turmeric and green chillies. Cook, stirring constantly till the burghul is done and all the moisture is absorbed. Garnish with cashewnuts.

Breadcrumbs Upma

2 cups breadcrumbs

1 tbsp oil

1 sprig curry leaves

½ tsp each chana dal, urad dal and mustard seeds

1 small onion, chopped fine

½ tsp turmeric powder

Salt to taste

1 tbsp lemon juice

Fresh coriander for garnish.

Heat oil in a heavy-bottomed pan and put in mustard seeds, dals and curry leaves. When dals redden, add green chillies. Stir briefly and then put in onions, salt and turmeric powder. Cook till onions are translucent. Then introduce the breadcrumbs, reduce

Couscous Upma

1 cup couscous

1 small onion, sliced fine Vegetables of your choice (peas, carrots, cauliflower) chopped up to make ¾ cup

1 tsbp oil

1 sprig curry leaves

½ tsp each chana dal, urad dal and mustard seeds heat and mix well. Cook without covering for about 2-3 minutes. Add lime juice and fresh coriander and mix gently. Serve hot with a chutney of choice.

Rice Rava Upma

1 cup rice rava (coarsely ground rice)

½ tsp each mustard seeds and urad dal

2 tbsp toor dal

1 sprig curry leaves

Green chillies to taste, chopped fine

1 tbsp fresh grated coconut

½ tsp turmeric powder

Salt to taste

2 tbsp oil

2 tbsp lime juice

Fresh coriander for garnish

Cashewnuts for garnish (optional).

Soak toor dal in water for about 15 minutes

Green chillies to taste, chopped fine

Salt to taste

½ tsp turmeric powder

1 tbsp lemon juice

Fresh chives for garnish.

Prepare couscous to packet instructions (use vegetable stock if preferred).

Heat oil in a heavy-bottomed pan and then drain.

Heat oil in a heavy-bottomed pan and put in mustard seeds, urad dal and curry leaves. When the dal reddens, add chillies and toor dal. Mix well. Now put in three cups water, add salt and turmeric, and bring to a boil. Add rice rava gradually, stirring constantly so as not to form lumps. Cook, stirring, till the rice is tender and dry. Mix in cashewnuts and remove from heat. Add lime juice and fresh coriander and mix gently. Decorate with fresh grated coconut.

Polenta Upma

1 cup polenta

1 medium onion, sliced Vegetables (choose peas, cauliflower, cabbage, beans, carrots and/or potatoes), chopped up to make about

¾ cup put in mustard seeds, dals and curry leaves. When dals redden, add green chillies. Stir briefly and then put in onions and cook till translucent. Then add the couscous, salt and turmeric powder; reduce heat and mix well. Cook without covering for about 2-3 minutes. Add lime juice and fresh chives and mix gently.

Green chillies to taste, chopped fine

2 tbsp oil

½ tsp mustard seeds

1 sprig curry leaves

Salt to taste

2 tsp lime juice

Fresh coriander for garnish.

Cook polenta to packet instructions. Heat oil in a heavy-bottomed pan and add curry leaves and mustard seeds. When seeds begin to splutter, add onions and lightly fry till translucent. Add chillies and all the other vegetables and a little bit of salt. Cook till veggies are tender. Then put in the cooked polenta, reduce heat and mix well. You might have to gently break polenta down with the back of a spoon. When it is all combined, add lime juice and fresh coriander and mix gently.