AMARANTH UPMA – रामदाना / राजगीरा का उप्मा (Savory Amaranth Porridge)

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The past few posts have all been ‘sweet’ ones – a yogurt pudding, popsicles, citrus mini loaf cake, egg free mousse and a spicy nutty latte. It was high time for a savory one to make its way on the blog.

Instead of enjoying every time an upma (savory porridge) made with semolina/ suji, we prefer having ours with a variety of other options such as this amaranth upma or Oats Upma which is perhaps the best way to enjoy oats (apart from cookies of course). If you prefer to start your day with a savory breakfast, like us, this healthy upma is a delicious option. For one, amaranth is very healthy and nutritious gluten free option and this savory porridge happens to be vegan as well although I love a little drizzle of ghee over it to wrap up the deal 😀 An accompaniment of Coconut & Green Tomato Chutney makes it even better!

½ C Amaranth

1½ – 2 tbsp Oil

1 tbsp Peanuts

1 tbsp Cashews

½ tsp Mustard Seeds

1 dried Whole Red Chili

2 tsp Chana Dal (Split & Skinless Black Chickpeas)

2 tsp Urad Dal (Ivory Lentils)

½ tsp finely chopped, Ginger

½ C finely chopped, Onion

1 small Green Chili (finely chopped)

6 – 7 Curry Leaves

1½ – 2 C Water (as required)

Salt to taste

Ghee to drizzle over (optional)

METHOD

In a pan or wok (kadahi), lightly toast the amaranth. Remove from the pan and set aside.

In the same pan, add oil and when it starts to turn hot, reduce the heat and add peanuts and walnuts. Fry them (you can dry roast them if you wish to) till the cashews turn golden and peanuts become aromatic. Remove them on a kitchen towel or absorbent sheet.

In the same oil, (add more if required) add mustard seeds along with whole red chili, chana dal and urad dal. Fry everything till the dals become golden.

Add onion, ginger and green chilies and fry till the onions become translucent. Add curry leaves and fry for a few seconds more.

Add water and bring it to a boil.

Add salt and add toasted amaranth seeds. Reduce the heat and cover the pan. Stir once in a while and again cover.

Cook till the amaranth has absorbed water and is cooked through.

Serve hot with peanuts and cashews along with a drizzle of ghee.

Serves – 2

Thanks for your visit and see you soon again with another exciting recipe!

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4 Comments

  1. Well this is certainly one healthy and hearty salad! We grow a lot of amaranth here in New Mexico but I’ve never cooked with it. I can see that I need to pick some up and make this salad. What great flavors and textures!

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