• 1/2 cup sooji (rawa, semolina flour)
  • 2 tablespoons oil
  • 1/2 teaspoon black mustard seed (rai)
  • 1/2 teaspoon cumin seed (jeera)
  • 20 peanuts
  • 1 chopped green pepper
  • 1/2 teaspoon salt to your taste
  • 1/4 cup green peas
  • 1 1/4 cup water
  • 1/2 teaspoon fresh lemon juice
  • 2 tablespoons chopped cilantro (hara dhania)
  1. Boil the green peas in 1 1/4 cup of water.
  2. As water comes to boil turn heat to low and continue cooking until peas are tender.
  3. Turn off the heat and set aside.
  4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
  5. Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
  6. Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
  7. Add green peas with water a little at a time, otherwise water will splatter.
  8. Add lemon juice and cover for 2 minutes.
  9. Sooji will absorb some of the water leaving the upma moist.
  10. Now add the cilantro and stir. Serve while hot.