One of the first things I learnt to make from my mum was a savory breakfast dish, Upma, traditionally made from suji – or cream of wheat. Think of it like a pilaf, it has veggies, cooks quickly and each bite still reminds me of home, of her and our life in Poona when I’d finished with boarding school and started living at home.
As the years have passed, I’ve taken the liberty of recreating some of her recipes, and this one is born out of convenience and in an attempt of using up what I had in the fridge. This version of upma made form quinoa, is just as delicious, probably more nutritious and is a great breakfast or brunch recipe. I serve mine with fresh mung-bean sprouts or a garlicky mango pickle and a squeeze of lime.
Serves Approx. 2-3
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½ cup quinoa
¼ cup chopped onion
½ cup petit peas
¼ tsp. grated ginger
2-3 curry leaves
1 inch piece of jalapeño
1/8 tsp. asafetida (hing)
1/8 tsp. black mustard seeds
1/8 tsp. cumin
¼ tsp. split and husked gram lentil (urud dal)
1 tsp. olive oil
1/8 tsp. salt
½ tsp. lemon juice
1 tbs. fresh grated coconut
- Cook and prep the quinoa as per instructions, drain or fluff after cooking if making it fresh for this recipe, you want each kernel to be separate
- Chop the onions, grate the ginger, prep the jalapeño and wash the curry leaves
- Heat the oil in a pan and prepare to temper the upma
- Turn the heat to medium, stir and cook the onions until translucent, adding the ginger and peas
- Add the cooked quinoa and salt and stir to mix and coat the grain in all the flavorful aromatics
- Stir for about 5 minutes, taking care so that the grain does not stick to the pan
- Taste for salt, add the lemon juice and serve hot garnished with fresh grated coconut flakes and cilantro
– When the oil is hot, add in the mustard, cumin and lentil seeds
– Let them sputter for a few seconds and add in the asafetida
– Quickly add in the piece of jalapeño and curry leaves, take care not to get hit by a popping seed or spice
– Stir the tempered spices for a quick second and then add in the onions
