1 cup wheat rava
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Few curry leaves
Green chillies as per taste
1/2 tsp ginger paste
Salt as per taste
1/2 cup vegetables cut into small pieces (carrots, beans, peas, capsicum)
1 1/2 cups water
Finely chopped coriander leaves to garnish
Roast the rava without oil for five minutes.
Heat oil, add mustard seeds, bengalgram dal, blackgram dal and when it splutters add curry leaves and green chillies. Now add water and cooked vegetables. Add salt and ginger paste.
When the water starts boiling, add the rava and cook covered for five minutes till the water is absorbed by the rava and you get a dry upma. Garnish with finely chopped coriander leaves.
Wheat rava being used instead of the normal rava makes this upma much healthier. This is my second post for the "Food during Pregnancy" event
Sending it over to Eat Healthy during pregnancy event being hosted by Sangeeth