Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Rajasthan · Breakfast

Rajasthani Millet & Lentil Upma

Traditional 17. Rajasthani Millet & Lentil Upma recipe

🧺 Ingredients

• Bajra (millet) 100g (roasted coarsely), Moong dal 60g, Ghee 30ml, Cumin seeds (jeera) 1 tsp (5g), Mustard seeds (rai) ½ tsp (3g), Curry leaves 10–12 leaves, Green chilly 2 pcs (slit), Onion 100g (finely chopped), Ginger 1 tbsp (10g, minced), Turmeric powder ¼ tsp (0.5g), Salt 1 tsp (6g), Water 500ml, Coriander leaves 15g (chopped), Cashews 30g (halved)

👩‍🍳 How to make Rajasthani Millet & Lentil Upma

1. Dry roast bajra on medium heat 3–4 minutes until fragrant, coarse texture. Cool.
2. Soak moong dal 30 minutes, drain.
3. Heat ghee, add mustard seeds (crackle 1 minute), add cumin seeds (30 seconds crackle). Add curry leaves, green chilly, stir quickly.
4. Add chopped onion, ginger, cook 3 minutes until onion soft. Add cashews, roast 1 minute.
5. Add soaked moong dal, stir 2 minutes. Add roasted bajra, turmeric, salt, mix well.
6. Add 500ml water slowly, stirring to avoid lumps. Bring to boil.
7. Reduce heat to low, cover, cook 12–15 minutes, stirring occasionally, until water absorbed, grains tender, creamy texture.
8. Garnish with coriander leaves. Serve hot.
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