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INGREDIENTS:
- 1 cup rajgira (amaranth) seeds
- 1 tsp ghee or oil
- 1 tsp cumin seeds
- 1 green chili, finely chopped (optional)
- 1 small onion, finely chopped
- ½ cup chopped mixed vegetables (such as carrots, peas, and bell peppers)
- Salt to taste
- 2 cups water
- Fresh coriander leaves for garnish (optional)
- Lemon wedges for serving (optional)
HOW TO MAKE:
Rinse the rajgira seeds under cold running water to remove any debris. Drain well and set aside. Prepare the vegetables by washing, peeling, and chopping them as needed.
Heat a large skillet or kadhai over medium heat. Dry roast the rajgira seeds for 3-4 minutes, stirring frequently, until they become slightly aromatic. Transfer the roasted seeds to a plate and set aside.
In the same skillet, heat ghee or oil over medium heat. Add the cumin seeds and allow them to splutter.
Add the finely chopped green chili (if using) and sauté for a few seconds. Then, add the chopped onion and cook until it turns translucent.
Add the chopped mixed vegetables to the skillet. Sauté for a few minutes until they start to soften.
Add the roasted rajgira seeds to the skillet and mix well with the vegetables. Season with salt to taste.
Pour water into the skillet and stir everything together. Bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet with a lid, and simmer the rajgira upma for 8-10 minutes, or until the rajgira seeds are cooked and the water is absorbed. Stir occasionally to prevent sticking.
Once the rajgira upma is cooked, remove it from the heat.
Garnish with fresh coriander leaves if desired.
Serve hot with lemon wedges on the side for added flavor.
