1 ½ cups quinoa flakes
¼ cup cashew nuts, halved
2 small green chillis, cut into small pieces
3 shallots, diced
½ inch fresh ginger, finely chopped
1/3 cup freshly grated coconut
1 sprig curry leaf
4 tablespoons oil
1 ½ cups of water
Salt to taste
Chopped coriander leaves for garnishing
1 teaspoon urad dhall
1 teaspoon black mustard seeds
1 teaspoon bengal gram dhall
1 red dried chilli
Heat a cast iron pan or wok. Add 1 teaspoon oil and roast the quinoa flakes until golden brown. Remove and keep aside.
Heat remaining oil and add the tempering ingredients. When the mustard seeds start to splatter, add in the cashew nuts and sauté until they turn golden brown.
Add the curry leaves, onions, ginger and chillies. Saute for about 2 mins
Add the quinoa flakes, salt and stir well. Add water, stir and cook covered on low flame for about 5 mins. If quinoa not well cooked, sprinkle some water and cover it again.
Once cooked, add the fresh coconut and chopped coriander leaves. (non-vegans, can add some ghee for flavour)
Upma is an Indian breakfast favourite or can be eaten as a light snack too. Serve it plain or with chutney.