Subj : Semolina & Quinoa Upma (South Indian Savory Porridge) To : All From : Ben Collver Date : Thu Feb 19 2026 06:25 am MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Semolina & Quinoa Upma (South Indian Savory Porridge) Categories: Indian Yield: 2 Servings 1/2 c Semolina 1/4 c Cooked quinoa 4 tb Oil or ghee 1/2 ts Black mustard seeds 1 ts Chana dal - (bengal gram lentils) 1/2 ts Split urad dal 8 Fresh curry leaves; up to 9 1/4 ts Fresh ginger; grated 2 Thai green chiles; - up to 3, slit, - adjust to tolerance 1/2 c Onion; finely chopped 3/4 c Tomatoes; finely chopped 1 1/2 c Water 2 tb Raisins; up to 3 tb Fresh lemon juice; to taste Salt; to taste Fresh cilantro; to garnish On a low heat, dry roast the semolina until it begins to turn light brown. Remove from heat, transfer to a plate and let cool. In a heavy bottomed, wide pan/kadhai, heat up the oil. Once the oil is hot, add the mustard seeds, wait until they crackle. Be careful because the seeds splutter a lot. Add the chana and urad dal next and cook for 30 to 40 seconds until they change color to light brown. Lower the heat and add the ginger, curry leaves and green chiles. Wait until they crackle and you see blisters on chili skin. Next, add the onion to the pan and saute on medium heat for 2 to 3 minutes until it starts to soften but does not change color. Add the tomatoes and cook for another 2 to 3 minutes until they begin to soften. At this point, add the roasted semolina and cooked quinoa to the pan with 1-1/2 cups water. Also, add the salt. Lower the heat and let water reduce, do not stir much. The semolina will swell up and just when the water has reduced by a little more than half, turn off the heat. Add the raisins and lemon juice and gently toss everything together. Let sit for 10 minutes and all the water will be absorbed. Garnish with cilantro and serve. Recipe by sanjuro Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .