There are some days when you come home and making dinner looms ahead like an exhausting ordeal - all you want is a healthy dish that's simple to make. Noodle Upma is one our of favorite solutions. It’s a twist on the classic South Indian dish Upma, which is usually made with bulgur wheat.
This dish is light, not very spicy and quickly going to be a new addition to your weekly rotation. Greek yogurt is a great accompaniment to this dish and makes a creamy pairing.
Serves 3-4 people
1 tsp ghee
1 tsp olive oil
1 ½ cup of bambino noodles
1 tsp chana dhaal
1 tsp urad dhaal
1 tsp mustard seeds
1 tsp jeera
2 dried red chili peppers
1 bag of frozen mixed vegetables (carrots, peas, corn and green beans taste the best)
3 cups of water
7-10 curry leaves or 1 tsp coriander powder (optional)
1-3 tsp salt (to taste)
Defrost the bag of vegetables in a microwaveable bowl, putting it in for 3-5 minutes depending on your microwave.
Heat the pan and melt the ghee (or a pat of butter) in the pan. Add the bambino noodles and roast them in the pan until they become slightly brownish. Move the noodles around consistently so that they don’t burn. Roasting the noodles first separates them so they won’t be mushy later. Remove the noodles onto a dry paper towel to absorb any excess grease.
Saute the chana dhaal, urad dhaal, mustard seeds, jeera, curry leaves, coriander powder (optional) and dried red chili peppers in the olive oil until the dhaals are toasted and add the vegetables, mixing thoroughly. Add the noodles and salt to the vegetables and pour the 3 cups of water and put the lid on for about 10 minutes. The noodles will absorb the water, the vegetables will cook and your dish will be ready!