Recipe: Rajgira Dana ka Upma / Ramdana ka upma

Aviary Photo_131484225514812314

Prep Time: 2 minutes

Cook Time: 12 minutes

Serves: 2

Ingredients

  • Rajgira ka dana or Ramdana: 1 cup
  • Potato: 1 medium sized, peeled, washed and cut into small pieces
  • Ginger: 1/2 teaspoon, finely chopped or crushed or paste
  • Green chili: 1/2 teaspoon, finely chopped or crushed or paste
  • Cumin Seeds: 1/2 Teaspoon
  • Curry Leaves: 4-5
  • Upvas Salt or rock salt (sendha namak): 1 Teaspoon
  • Peanut: 1/4 Cup
  • Black Pepper Powder: 1/2 Teaspoon
  • lemon Juice: A few drops
  • Fresh Coriander Leaves: 1 Tablespoon
  • Water: 3 Cups

Method

  • Heat oil in a pan, add cumin seeds and when it changes color, add curry leaves, ginger and chili. Stir for 30 seconds.
  • Add potato and peanut. Sauté for 2 minutes in medium flame.
  • Add Rajgira dana, salt, black pepper. Mix well. Sauté for another 2 minutes in medium flame.
  • Add water. Mix and cover the pan with a lid for 7-8 minutes.
  • Turn off the heat. Add coriander leaves and lemon juice.
  • Serve hot.

Cook’s Note

  • Rajgira soaks more water very soon. So, if you leave the cooked upma for some time, it would become dry. Serve immediately or add more water.

 

 

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