MILLET UPMA (SAVOURY INDIAN PORRIDGE)

Name: MILLET UPMA (SAVOURY INDIAN PORRIDGE)
Cuisine: Asian, Indian
Ingredients: 1 red onion, chopped; 1 carrot, finely chopped; 2 teaspoons grated fresh ginger; 1 green chilli, finely chopped (optional); 1 (½-inch/1cm) piece of fresh turmeric, grated, or ½ teaspoon ground; 1¼ teaspoons garam masala, or to taste; 1 teaspoon ground coriander; ½ teaspoon ground cumin; 1 teaspoon white miso paste; ½ cup/75g frozen peas; 1 plum tomato, cored and chopped; 1 cup/200g uncooked millet, rinsed and drained; 2 cups/500ml Light Vegetable Broth (here) or water; 2 teaspoons fresh lemon juice; 2 tablespoons cashew pieces; 2 tablespoons finely chopped fresh coriander

3 steps

Easy If you’re looking for something different to wake up your taste buds in the morning, try this savoury Indian porridge. This version of upma is made with millet because it’s a quick-cooking grain, but you can use another whole grain, such as quinoa, if you prefer. If using a longer-cooking grain, adjust the cooking time accordingly.

Updated at: Thu, 17 Aug 2023 08:51:00 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories258.4 kcal (13%)

Total Fat4.6 g (7%)

Carbs47.1 g (18%)

Sugars4 g (4%)

Protein8.2 g (16%)

Sodium162.2 mg (8%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 teaspoonsfresh ginger

grated

1green chilli

finely chopped, optional

1 piecefresh turmeric

1/2-inch/1cm, grated, or 1/2 teaspoon ground

1 ¼ teaspoonsgaram masala

or to taste

1 teaspoonground coriander

½ teaspoonground cumin

1 teaspoonwhite miso paste

½ cupfrozen peas

1plum tomato

cored and chopped

1 cupmillet

uncooked, rinsed and drained

500mlLight Vegetable Broth

or water

2 teaspoonsfresh lemon juice

2 tablespoonscashew pieces

2 tablespoonsfresh coriander

finely chopped

Instructions

Step 1

Heat ¼ cup/60ml of water in a large saucepan over a medium heat.

Step 2

Add the onion, carrot, ginger and chilli (if using) and cook for 5 minutes to soften. Stir in the turmeric, garam masala, coriander, cumin and miso paste, then add the peas and tomato. Stir in the millet, then add the Light Vegetable Broth and bring to the boil.

Step 3

Lower the heat to low, cover, and cook for 20 minutes, or until the millet is tender. Remove from the heat and set aside, covered, for about 8 minutes. Uncover, add the lemon juice, and fluff the millet with a fork. Spoon the upma into bowls and top with the cashews and coriander. Serve hot.