Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 2 Servings

Never thought I could enjoy the flavours of the South Indian upma without using processed sooji/rawa, until I tried out this upma with cauliflower sooji!

Replace the store-bought sooji with your freshly grated cauliflower and bingo you have a gluten-free upma!

Ingredients

• Cauliflower: 2 cups (grated)
• Chana dal:1 tsp
• Urad dal 1 tsp
• Green chilli:1-2 nos (chopped)
• Ginger: 1 inch (grated)
• Mustard seeds: ½ tsp
• Curry leaves: 1 sprig
• Onions: ¼ cup
• Chopped vegetables: ½ cup(peas, beans, potato, capsicum)
• Rock salt: to taste
• Coriander leaves: 1 tbsp

Method

• Heat a pan and dry roast mustard seeds, chana dal, and urad dal until the dals are light brown in colour.
• Add chopped green chili, ginger and chopped onions and sauté sprinkling little water for about 3-4 minutes.
• Add chopped vegetables and sauté until just cooked.
• Add grated cauliflower and salt and mix well.
• Cover and cook on low flame for 3-4 mins.
• Serve hot garnished with chopped coriander leaves.

Wellcure tip:

• Use very little water to avoid burning of ingredients since we are skipping the oil that is usually used to sauté the ingredients.
• Grated cauliflower tends to leave a lot of water on adding salt. So, increase the flame to dry the extra moisture if any.

Eating guide:

• Food group: vegetables
• Lightly cooked vegetables contain a lot of beneficial enzymes that are good for digestion.
• Vegetables are best eaten raw or lightly cooked.

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