INDIAN WHEAT UPMA

Indian Wheat Upma image

This is one of my healthier and easy breakfast recipes. My husband loves this one for weekend brunch.

Provided by uj's kitchen

Time 35m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups broken wheat vermicelli
2 tablespoons vegetable oil
½ cup peanuts
¼ cup cashews
6 green chile peppers, chopped
1 large clove garlic, minced
1 (1 inch) piece ginger, finely chopped
½ teaspoon cumin seeds
½ teaspoon mustard seeds
1 large onion, finely chopped
1 tablespoon salt, or to taste
4 ½ cups water

Steps:

Heat a deep, dry skillet over medium heat. Add vermicelli; cook and stir until lightly toasted, 1 to 3 minutes. Transfer to a bowl.
Heat oil in the skillet over medium heat. Add peanuts and cashews to the hot oil and fry until golden brown, 3 to 5 minutes. Transfer to a bowl.
Add chiles, garlic, ginger, cumin seeds, and mustard seeds to the skillet. Cook and stir until chiles are slightly tender, 1 to 3 minutes. Add onion and salt. Cover and cook until onion is translucent, 3 to 5 minutes more. Add water and bring to a boil. Add vermicelli, peanuts, and cashews to the skillet and stir continuously to avoid lumps, about 1 minute.
Reduce heat to a simmer, cover skillet with a lid, and cook until smooth, about 5 minutes more.

Nutrition Facts : Calories 449.6 calories, Carbohydrate 55.7 g, Fat 21.2 g, Fiber 5.3 g, Protein 14.5 g, SaturatedFat 3.4 g, Sodium 1953.2 mg, Sugar 8 g