To make this upma healthy and colorful I sometimes add veggies to it. This time I also added some chickpeas which was in the freezer. To be frank I am surprised that my son does not complain about the onions in this upma because I remember picking out the tiny bits of onions from the upma when I was a kid. I guess I gave a hard time to my grandma growing up and it has come back to me

Ingredients
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp channa dal
2 tsp peanuts
3 red chillies
1/2 medium onion chopped
small carrot
1/4 cup peas
1/4 cup chickpeas (garbanzo)
3 cups water
2 cups vermicilli (semiya) roasted
salt to taste

Method
Dry roast the vermicilli so it doesn’t clump up when cooked.

Heat oil and add the seasonings. Mustard seeds, urad dal, channa dal, peanuts and chillies.

Add the onions.

Cook until onions are done.

Add the carrots first.

Next add the peas and garbanzo. Feel free to add any vegetable.

Add water and salt.

Bring the water to a boil.

Next add the roasted vermicilli.

Cover and cook for 10 – 12 minutes.

That is it. Yummy and tasty upma ready.

Enjoy!

Sending it to Kalyani’s One Pot Meals event.

Check out what other BM Marathoners are cooking.