Gajar Matar Upma

Upma is a typical breakfast/snack dish – made with semolina (sooji or rava) with spices. Different combination of veggies can be used. Quite a simple and quick dish to prepare.

We usually make this gajar matar combination at home. This one has no onions/garlic. 


Semolina (rava): 1 cup
Carrots (chopped fine) and peas: a handful
Green chillies: 2
Ginger: ½ inch piece
Curry leaves: 3-4
Mustard seeds: ½ teaspoon
Black gram split (Udad dal) ½ teaspoon
Bengal gram split (Chana dal) ½ teaspoon
Dried red chilly: 1 (broken into half)
Asafoetida (hing) powder: a pinch
Oil: 1 teaspoon
Ghee: 1 teaspoon (optional – but adds to the flavor)
Red chilly powder: a pinch
Sugar: ½ teaspoon
Salt to taste
Lemon juice: to taste (optional)
Sev for garnishing (optional) 


  1. Cook the peas and carrots in the microwave for 1.5-2 minutes. Stir and cook again for about 2 minutes. You can also cook the peas and carrots separately on the stove.
  2. carrot-peas.jpg

  3. Chop the green chillies, ginger, and curry leaves fine.
  4. Place about 1½ cups of water to boil in a vessel.
  5. In a frying pan (kadhai), heat the oil and add the mustard seeds, chana dal, and udad dal for the tempering.
  6. When the mustard seeds begin popping and the dals begin to brown, add the red chilly and asafetida powder. Sauté for a few seconds till the chilly is roasted.
  7. Mix in the chopped green green chillies, ginger, and curry leaves to the tempering. Fry for a minute.
  8. Reduce the heat to low and add the rava to the pan. Roast the rava while stirring continuously till a nice aroma comes and the rava becomes slightly pinkish/light brown – this would take about 7-8 minutes. Make sure the rava is well roasted as this is the key for a non-lumpy upma.
  9. In the meanwhile the water would reach a boil and the peas and carrots are done. Add the chilly powder, salt, and sugar to the water.
  10. Include the peas and carrots in the rava mixture and mix well.
  11. Now, add the water while stirring continuously. The mixture thickens up quite fast. Mix thoroughly to ensure no lumps and that all the rava is blended with the water.
  12. Cover and cook till the rava absorbs all the water and is crumbly – for about 5 minutes. Add the ghee and mix well.
  13. upma-cooking-in-pan.jpg

  14. Turn off the heat and keep covered for a minute or so.
  15. Serve and enjoy hot – you can top it with some sev and/or squeeze lemon juice over it.
  16. upma-serving.jpg upma-serving-with-sev.jpg


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