Cooking time- 20 minutes.
Serves- 1-2 people.
1 cup or 150 gms of washed Jowar Daliya
Assorted chopped vegetables -1 cup (potato and peas)
Onion chopped- One medium size.
Ghee – 2-3 teaspoons.
Water- 2-3 cups
Hing or asafoetida – half a teaspoon.
Jeera or Cumin seeds- 1 teaspoon
Coriander powder- 1 teaspoon
Tumeric powder – ½ teaspoon.
Salt to taste.
Heat a small pressure cooker, and add ghee. Add cumin seeds and chopped onions, and once it becomes brown add the rest of the chopped vegetables and stir around. Now add, hing or asafoetida, turmeric powder, and coriander powder. Now add the washed jowar daliya and keep stirring for a minute. Now add two cups of water and salt, give this a stir, and pressure cook now for about 3 whistles. Once done and the pressure settles down; open the cooker and fluff up the upma. You may also add a spoon or two of ghee to the upma now. Your nutrient-rich one-pot meal is ready.
- You may add more water while pressure cooking the daliya if you need a softer khichdi type upma.
- You may add more vegetables to the upma if you so require.
- A dash of lemon and a few chopped sprigs of coriander leaves towards the end can also enhance the flavor of the upma!