Tempered Semolina Upma with Mustard Seeds and Curry Leaves

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A quick and comforting South Indian breakfast porridge made from roasted semolina tempered with mustard seeds, curry leaves, and fragrant spices. This Indian-inspired recipe (vegetarian), ready in about 25 minutes, combines semolina (rava), water, mustard seeds into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup semolina (rava)
• 2.5 cups water
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black gram)
• 1 tbsp chana dal (split chickpeas)
• 1, finely chopped green chili
• 8 fresh curry leaves
• 1 tsp, grated fresh ginger
• 2 tbsp cashew nuts
• 2 tbsp vegetable oil
• 1 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Dry roast 1 cup semolina in a large pan over medium heat for 5-6 minutes until light golden and aromatic, stirring constantly to avoid burning; remove and set aside.
2. Step 2: In the same pan, heat 2 tbsp vegetable oil over medium heat. Add 1 tsp mustard seeds and wait until they start to pop.
3. Step 3: Add 1 tbsp urad dal, 1 tbsp chana dal, 2 tbsp cashew nuts, 1 finely chopped green chili, 8 fresh curry leaves, and 1 tsp grated ginger. Sauté for 2-3 minutes until dals turn golden and nuts are toasted.
4. Step 4: Slowly pour in 2.5 cups water and 1 tsp salt, bring to a rolling boil.
5. Step 5: Reduce heat to low and slowly add the roasted semolina in a steady stream, stirring continuously to prevent lumps.
6. Step 6: Cook for 3-4 minutes until the mixture thickens and pulls away slightly from the pan edges. Cover and let sit for 2 minutes before fluffing with a fork and serving.