Samba Ravai Upma - Broken Wheat Upma

Thanksgiving day rained out but the days(holidays) following Thanksgiving were absolutely gorgeous. Perfect Fall days for picnic and games in the National Mall. We love visiting the mall, there are people/tourists/locals visiting, jogging, playing soccer, volley ball,or just leisurely strolling. The Indian in me craves places were there are people and activity around. Living in the suburbs and hardly seeing anyone whenever we get a chance we escape to the city to take in the crowds, enjoy the walk and a game of soccer. Usually pack a picnic lunch to eat. Coming home in the evening too tired to cook up something Samba Ravai upma it will be. I like the Samba ravai better than the White semolina ravai because this is lighter and tastier. Samba Ravai is whole wheat kernels ground coarsely. I usually bring this from India but now you can get them at the Indian grocery stores.

National Mall

Capitol Hill in the distance, Washington Monument at the World War II memorial



Perfect Picnic and soccer spot



World War II memorial


Samba Ravai Upma



Ingredients
1. 1 cup Samba Ravai (2 cups of water)
2. 1/2 onion chopped
3. 2 small green chillies, chopped, 2 red chillies split in half seeds removed
4. 1/2 inch piece ginger grated
5. seasonings: cumin, split urad dal, curry leaves,mustard
6. 2 tsp oil
7. 2 tsp lemon juice
8. salt

Method
1. Heat oil in a pan (kadai) add the seasonings, mustard last and when the mustard starts to pop add the chillies and then onions and saute till soft.
2. Add the 2 cups of water and salt.
3. When the water starts to boil, reduce the heat to low and add the samba ravai, keep stirring to avoid lumps.
4. Cover the lid and cook for 5-8 minutes till the ravai is cooked, it should look bloated.
5. Squeeze the lemon juice and mix and turn of the heat, keep the lid on till ready to serve.

Serve with brown sugar, lemon pickle and curd (yogurt).