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Methi mattar millet flakes upma
Fenugreek and peas in kara bath style upma
Print Recipe
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Prep Time
20
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast, Main Dish, Traditional
Cuisine
Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Vegan, Vegetarian, Winter
Servings
4
people
Ingredients
1x
2x
3x
vegetables needed
1/2
cup
Onion
( chopped)
1
large bundle
fenugreek leaves
( approximately giving 1 cup of chopped fenugreek)
1
cup
frozen peas
( Or fresh)
1-2
green chilli
1/2
tsp
ginger
( grated)
10-15
curry leaves
for millet flakes
3
cups
drinking water
1.5
cups
millet flakes
Other ingredients
1
tbsp
coconut oil
( or any cooking oil / Ghee)
1/2
tsp
mustard seeds
1/2
tsp
cumin seeds
1/2
tsp
Urad Dal
salt to taste
1
pinch
Asafoetida
1
pinch
turmeric powder
Instructions
Prep work
Pick the fenugreek leaves, Wash clean and chop them to get 1 cup tightly packed leaves.
Keep the peas ready, Chop the onion, ginger and green chillies and set aside
In a large bowl add the millet flakes and the water and soak them for three minutes
Drain the millet flakes and keep them aside.
To make the upma
Add the coconut oil a deep heavy pan and follow it by the mustard and the urad dal ( split blackgram dal)
Add the ginger, green chillies, curry leaves, and chopped onions and saute till onion translucent
Add the fenugreek leaves and peas and saute them
Add the salt, turmeric powder and the asafoteida and mix well.
Add the soaked millet flakes and mix it all well on a low heat
Mix well till te millet flakes are well coated with the mix of vegetables and the slight bit of water in the mix evaporates.
The upma is ready, serve warm with chutney
Tried this recipe?
Let us know
how it was!