Recipe for cabbage
250 gm semolina (rava)
1 tablespoon ghee
1 tablespoon mustard seeds (rai)
1 tablespoon cumin seeds (jeera)
1 tablespoon urad dal (split black lentils)
1 cup finely chopped cabbage
2 tablespoon chopped garlic (lehsun)
Sugar
Salt to taste
Hing
Method To Cook The Recipe For Cabbage Upma
Chop a quarter of a cabbage fine (greener the better, just for aesthetics). In a pan, add ghee (one tablespoon, I think) and rai and urad dal and allow to splutter. Add a pinch of hing, then add chopped cabbage and a finely chopped piece of ginger. Sautee well, but don’t overcook (it tastes nicer when cabbage is slightly crunchy).
Now add four cups of water to this mixture and salt to taste and a pinch of sugar, mix well and bring to boil. Into this, add one cup of pre-roasted rava, stirring well so that no lumps are formed. The liquid will soon be all soaked in, but keep stirring. Switch off gas, cool upma by stirring further, and garnish with fresh coconut if you like (I usually don’t do it).
