Bajra Rava Upma

Ingredients

• bajra (pearl millet) rava — 1 cup
• onions — 4 tsp (chopped)
• green chillies — 2 tsp (chopped)
• carrots — 1 tsp (chopped)
• beans — 1 tsp (chopped)
• ginger — 1 tsp (grated)
• mustard seeds — 1/2 tsp
• urad dal (black gram dal) — 1/2 tsp
• chana dal (Bengal gram dal) — 1 tsp
• curry leaves — 1 sprig (printed as '1 String')
• potatoes (chopped; as required - the IIMR 2016 printing of this upma lists potato with the other vegetables 'as required' (the 2021 list leaves it out; IIMR's Hindi book lists 1 potato in its own bajra upma))
• water — 4 cups (the amount in the method; the list says 'as required')
• salt (added with the water; no amount given)
• oil (as required)

Method

1. Dry-roast the bajra rava in a pan until it turns brown, then keep it aside.
2. Heat oil in a saucepan (the source gives it about 5 minutes). Add the mustard seeds, chana dal, urad dal, onion, green chillies, ginger and curry leaves; fry everything for 5 minutes.
3. Add the chopped carrots, beans and potatoes and saute for 2 to 3 minutes.
4. Pour in 4 cups of water with salt, turn up the heat and bring it to a rolling boil.
5. Stir in the roasted rava and cook, stirring, until it is soft. Serve hot with pickle.