Bread Upma

Ingredients

2 tablespoons Oil or Ghee

½ teaspoon Whole Black Mustard Seeds

½ teaspoon Whole Cumin Seed

1 teaspoon Garam Masala

¼ teaspoon Turmeric Powder

Red Chili Powder—to taste

1 or 2 Green Chilies—slit (seeds/membrane removed, if desired)

1 Medium Red Onion—chopped finely
1 or 2 Roma Tomatoes—roughly chopped

1 teaspoon Lemon juice

Fresh Cilantro Leaves—small handful, chopped

Salt—to taste

Black Pepper—to taste

 
 

Preparation

Prepare all your ingredients, and have them readily available.

Add 2 tbsp. oil or ghee to a medium-sized pan or wok. Add the black mustard seeds and cumin seeds. Turn heat to medium-high and cook until the seeds begin to pop or splutter.

Once the seeds begin to pop and the oil is hot, add the chopped onion and green chilies. Cook, stirring occasionally, for a few minutes or until the onions become translucent.

Add garam masala, turmeric powder and chili powder. Stir well and cook for about a minute

Add 1 tsp. lemon juice and the chopped roma tomato. Stir everything to combine. Cook this masala mixture for a couple minutes, until you notice the tomato begins to turn soft.

 

Add the diced bread and quickly stir everything around, ensuring each piece of bread is coated with the masala mixture.

Stirring constantly, cook the upma until the bread becomes crispy and lightly toasted. This may take anywhere from 2 to 5 minutes. 

 

Add the chopped cilantro leaves and stir to combine. Season with salt and pepper, to taste.