Dahi Upma

Nutrition values are AI-estimated based on ingredients.

• 3/4 cup dahi (yogurt)
• A handful of chopped coriander leaves
• A small amount of minced ginger
• 2 cups of water
• Approximately 1 tablespoon of ghee
• Mustard seeds
• Cumin seeds
• A pinch of hing (asafoetida)
• About 1 teaspoon urad dal
• About 1 teaspoon chana dal
• A small handful of cashews (whole)
• A few curry leaves
• 1 to 1.5 cups finely chopped mixed vegetables (carrots, green bell peppers, onions, green chilies, corn kernels)
• Salt to taste
• 1/4 teaspoon of sugar
• 1/2 cup of sooji (semolina)
• Roasted peanuts
• Diced paneer

1. 1Combine 3/4 cup dahi with chopped coriander leaves and minced ginger in a bowl, then add 2 cups of water and whisk thoroughly until smooth.
2. 2Heat approximately 1 tablespoon of ghee in a pan, then add mustard seeds, cumin seeds, and a pinch of hing and allow them to splutter.
3. 3Add urad dal, chana dal, whole cashews, and curry leaves to the pan and sauté until dals turn golden and cashews are lightly toasted.
4. 4Add the finely chopped mixed vegetables (carrots, green bell peppers, onions, green chilies, and corn kernels) to the pan and sauté for a few minutes until tender-crisp.
5. 5Stir in salt to taste and 1/4 teaspoon of sugar with the vegetables.
6. 6Pour 1/2 cup of sooji (semolina) into the pan and continuously stir with the vegetables until it is lightly toasted and fragrant.
7. 7Slowly pour the prepared dahi-water mixture into the pan with the sooji and vegetables, stirring constantly to prevent lumps.
8. 8Cook the mixture on medium heat with continuous stirring until it thickens, absorbs all liquid, and forms a soft, cohesive upma consistency.
9. 9Once the upma is cooked, add roasted peanuts and diced paneer to the pan and gently fold them into the upma.

These instructions are our analysis of the original video. Watch on YouTube →