Upma

This is a staple breakfast in a South Indian home. You can substitute other grains for different variety of upma.

Vermicilli
Roasted upma rava
Sooji
Cracked wheat/bulgar

made with roasted upma rava, served with coriander -green tomato chutney

The next on my list to try is quinoa.

To make 4 servings (or 3 generous servings, with a little left over...)

1 red onion, chopped
2 tomatoes, chopped
1 carrot, shredded
1 Tbs minced ginger
1 green chile, sliced down the middle, but left intact
2-3 Tbs peanuts or cashews
2 cups grain of choice
4 cups of water, more or less depending on grain used

Dry roast the peanuts or cashews and set aside. If using sooji or vermicilli, roast the grain first before adding. Just add 1Tbs of oil or ghee to the pan and toast on medium heat until color changes and you can smell the roasted aroma. Set aside.

Add 1 Tbs oil to the pan and make popu with
1/2 tsp mustard seeds
1/2 tsp urad dal
1/2 tsp jeera
1/4 tsp turmeric
1 tsp salt, more or less to taste
6-8 curry leaves
Once mustard seeds begin to sputter and dal is nicely golden, add the ginger and green chile and allow to fry for another minute. Add the onion, carrot, and tomato and fry for another 2-3 minutes until the onion is translucent. Add the peanuts or cashews.  Now add the water and bring to a boil. Once the water boils, add the grain. Stir to completely combine, lower the heat and allow to simmer until grain is cooked and water is fully absorbed. (You can add a pre-cooked grain, like bulgar or quinoa. If you do, then water will be considerably less, maybe only 1/2 cup is required to cook it to a nice consistency.)

Garnish with coriander leaves, shredded coconut, and a lemon slice. Squeeze lemon juice on prior to eating for nice tang. Eat it plain, with pickle, or with yogurt. Anyway you choose, you are guaranteed to love this healthy breakfast!