Quinoa Upma & Semiya Upma

Upma is an easy meal that's usually lightly seasoned with a few pulses and chillies and cooked with semolina, cracked wheat, beaten rice flakes (poha), vermicelli, bread pieces etc. Some vegetables can also be added for more nourishment. This is a very simple and wholesome one-pot meal in most Indian families.

Semiya (vermicelli) upma is similar to most other upmas. But this is my favorite kind. Here is the simple recipe for it.

Since my parents have also embraced quinoa, my mom has been using quinoa to make upmas. Good news is that the same ingredients and procedure can be used with a simple substitution - quinoa instead of vermicelli, cracked wheat, semolina etc.

Ingredients (serves 4):

1. 1 tablespoon vegetable oil
2. 1/2 teaspoon black mustard seeds
3. 2 teaspoons black gram / split, husked urad dal / ulutham paruppu
4. 1 teaspoon bengal gram / kadala paruppu
5. 1 green chilli, chopped or slit
6. 2 dry red chillis, torn
7. 2 teaspoons minced ginger
8. 1 cup chopped onions
9. 1.5 cups carrots and beans, chopped
10. 1/2 cup cauliflower chopped
11. salt as needed
12. 1.5 cups quinoa or vermicelli, uncooked
13. 1 teaspoon ghee / clarified butter (optional)

Preparation:

1. If using vermicelli, dry roast it until browned and toasted. If using quinoa, no need to dry roast. 
2. In a pan, heat a tablespoon of oil on medium heat. When hot, splutter mustard seeds. Add black gram, bengal gram, chillies and minced ginger. Stir fry for a few seconds until the grams begin to change color. 
3. Add onion and saute until translucent.
4. Add remaining vegetables and stir fry with salt for 5 minutes. 
5. Add 3 cups of water, close the pan and bring to a boil. 
6. Add quinoa or roasted semiya/vermicelli and mix. Cover the pan, reduce the heat to low-medium and let it cook until water is absorbed and the upma is cooked and dry. 
7. Finally add ghee and stir well before serving.

We did not add vegetables (except onion) to this batch of semiya upma

 
You can also add curry leaves while tempering, and some coriander leaves to garnish.