Yoga Vidya Niketan (YVN), Member Institute of Indian Yoga Association successfully conducted its annual one-month Yoga Summer Course from May 1 to May 31, 2024. The course ran for one and a half hours daily across 41 physical centers around Mumbai and Navi Mumbai, extending…
The Yoga Institute
South Indian version of upma is wholesome and has an umami flavor. It has wheat which is high in fiber, vitamins, antioxidants and minerals, black grams (urad dal) is a plant-based source of protein and has zinc and potassium, Coriander has high insoluble fiber and is rich in Vitamin C and Vitamin K.
Ingredients
Broken Semiya 1 cup
Mustard Seeds ½ tsp
Urad Dal 1 tsp
Cumin Seeds ½ tsp
Finely Chopped ginger ½ tsp
Curry Leaves 1 tsp
Chopped Coriander 2 tbsp
Hing 1 tsp
Oil 1 tbsp
Salt 1 tsp
Method
- Roast the broken semiya in a kadhai till it turns golden.
- Take a pan, add oil, mustard seeds, cumin seeds, urad dal. Mix well and fry till the urad dal turns golden.
- Add curry leaves, ginger, hanf and saute. Now add water, salt and let the mixture come to a boil.
- Add the roasted semiya, cook till it becomes soft and all the water is absorbed. Switch off the flame and serve the semiya upma garnished with coriander leave along with some lemon.
Tips
- Squeeze the lemon on the top while serving to increase the vitamin C content.
- Do not overcook the semiya.
- You can dry roast the curry leaves and make a powder and add up in the recipe.
