Amaranth and soy vegetable upma
A powerful start to your mornings with a perfect combo of nutrients and flavors
Ingredients
- 1.5 cup whole amaranth
- 1 cup soy granules
- 1/2 red onion sliced
- 3 green chilies sliced
- 1 tsp grated ginger
- 2 dry red chilies
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1/4 cup cashew halves
- 1 Tbsp oil optional
- 4 cups water
Vegetables- can use what ever is on hand.
- 1/4 cup shredded carrot
- 1 small tomato chopped
- 1/4 cup purple cabbage
- 1/4 cup chopped peppers- red, yellow, green
- 1/4 cup corn- frozen
- 1/4 cup green peas- frozen
- 1/2 cup spinach or any greens
- 1/4 cup broccoli optional
- cilantro to garnish
Instructions
- Get your ingredients ready. Chop your veggies.
- Dry roast amaranth and soy granules separately for 3-4 min and keep them on the side. They burn easily, so be gentle with the heat.
- In a skillet, add oil if no restrictions. If not, use few tsps water. Once hot, add the dry red chilies, mustard seeds, curry leaves. After the mustard seeds splutter, add grated ginger. Then add cashew pieces.Now add veggies one by one. Start with onions, green chilies, saute them for 2 min. Then add tomatoes. Mix well. Follow with the rest of the veggies.
- Once veggies are all in , give it about 2 min, before you add the water. Let the water get hot, and then add the amaranth and soy granules that were dry roasted.
- Cover the pan with a lid and let it cook on medium heat for good 15min.
- Once most of the water is absorbed, amaranth looks cooked, take the lid off and let the rest of water evaporate.
- Garnish with cilantro and serve hot with lemon wedge on the side.
Notes
You can try the recipe just with amaranth, but need to adjust water as well, you will need less water than mentioned above.
Add more spice if needed with extra chilies, or a dash of black pepper. You can even add maggie noodle masala packet.
Whichever procedure you choose, be generous with the veggies.