To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.
Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.
Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.
The upma will start thickening up. It will then become almost like a ball.