Rajgira Upma (Amaranth Upma)

Cooking time :

40 mins

Serves:

Ingredients + Measurements

Whole Amaranth – 1.5 Cup
Soy Granules – 1 Cup
Red Onion Sliced – ½ cup
Green Chilies Sliced - 3
Grated Ginger - 1
Dry Red Chilies - 1
Mustard Seeds - 1 to 2 tsp
Spring Curry Leaves -3 to 4
Mustard oil – 1 Tbsp
Water – 4 Cups
Salt- As Per Taste

Method Of Preparation

To begin with, chop all seasonal veggies.
Secondly, dry roast amaranth and soy granules separately for 3-4 min and keep them on the side. Now, in a skillet, add 1 tbsp of mustard oil
Again, after heating the ghee add the dry red chilies, mustard seeds and curry leaves.
After the mustard seeds splutter, add grated ginger. Then add cashew pieces.
Now add chopped veggies. Start with onions and green chilies. Then saute them for 2 min.
Now add tomatoes. Mix well.
Once the veggies are all in, give it about 2 min, before you add the water. Let the water boil, and then add the amaranth and soy granules that were dry roasted.
Cover the pan with a lid and let it cook on medium heat for a good 15 min.
Once most of the water is absorbed, amaranth looks cooked, take the lid off and let the rest of the water evaporate.
Finally, garnish with green fresh coriander and serve hot.

Nutrition Content

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