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Heat a pan and dry roast the semolina on low heat till a nice aroma comes out. Make sure that the semolina does not get too brown.
Heat 2 tsp oil in a pan. Then add mustard seeds and curry leaves. When the mustard seeds start crackling, add green chili, black gram and chickpeas. Fry it for a few more minutes.
Now add onion and ginger and fry it till onion becomes translucent.
Now add salt (according to taste) and ½ cup water and boil the mixture. Transfer the roasted semolina into the mixture slowly. Keep the mixture stirring continuously so that lumps are not formed.
Cover the mixture with a lid and allow cooking until it gets pulpy. Once cooked, turn off the heat and add lemon juice and mix well.
Garnish the upma with coriander leaves and serve hot.

per 1 serving size (unscaled)

Amount Per Serving

Calories 202 kcal

Calories from Fat 18

% Daily Values*

Total Fat 2 g

2.86%

Saturated Fat 0.1 g

0.42%

Polyunsaturated Fat 0.33 g

Monounsaturated Fat 0.31 g

Cholesterol 0 mg

Sodium 5 mg

0.22%

Potassium 176 mg

Total Carbohydrate 37 g

11.94%

Dietary Fiber 2.75 g

8.59%

Sugars 1.77 g

1.97%

Protein 7 g

Vitamin A 1.89%

Vitamin C 5%

Calcium 2.3%

Iron 15.38%

* Nutritional Values are estimated and may vary

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