BBS:      TELESC.NET.BR
Assunto:  Semolina & Quinoa Upma (South Indian Savory Porridge)
De:       Ben Collver
Data:     Thu, 19 Feb 2026 06:25:19 -0800
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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: 
 
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