RAVA UPMA

Directions

1. Preparation-
2. Onion - Peel and finely chop
3. Ginger root - Scrape skin off and finely shop
4. Carrot - Peel and chop to 1/4" cubes
5. Green chillies- Wash and slit
6. Water - In a tea kettle or large pot bring at least 5 cups of water to boil even though you made need only 3-3.5 cups. You do not want to run out half way through the cooking process.
7. Cooking method -
8. On medium heat the ghee till very hot (careful not to burn, it'll turn brown and you'll have to start over) add the mustard seeds first and let them sputter
9. Immediately add the asafoetida powder and the urad dal Allow to gently brown for about a second and add the kari leaves which will also sputter.
10. Add the onions and saute till soft and just beginning to brown but do not brown.
11. Add the carrots, and continue to saute till softened for approx 10 minutes or until carrots are tender.
12. Add the hot water which will come to boil instantly. Season with salt.
13. Cook's tip - This point on, things will move very quickly so bring out a whisk and keep the ghee at hand.
14. Add the 'rava' or cream of wheat and whisk vigorously, you'll see lumps beginning to form at some spots, whisk away. Add the 2 tsp ghee and keep whisking.
15. Cook's tip - If it looks as though the 'rava' is absorbing the water too quickly add another 1/4 cup of the hot water as you are whisking.
16. Once the 'rava' begins to lump together, switch to a large spoon and keep stirring on medium heat.
17. Taste and adjust the salt at this point.Stir rapidly for approx 3 minutes or until the Upma is cooked.
18. If you don't see any grease at the bottom of the pan, add another tsp of ghee. The Upma is ready once it moves as one mass and its almost as if the mass is lifting off the bottom as one (no sticking to the pan) It is also soft when tasted without being mushy.
19. Place the Upma, by spooning into a bowl (use as a mold) and then un-mold onto a serving plate (similar to how rice is served in Asian restaurants)
20. Enjoy!