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Frozen Peas Upma for Breakfast

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 2

Equipment

  • Thick-bottomed pan or kadai This ensures even cooking and prevents burning. A nonstick or stainless steel sauté pan works too.
  • Wooden spoon or silicone spatula For stirring without damaging your cookware
  • Small frying pan or tadka pan Useful if you want to temper the spices separately and pour over at the end
  • Measuring cups and spoons Precision helps with water-to-semolina ratio

Ingredients
  

  • 1 cup semolina rava/sooji – medium-grain preferred for fluffiness
  • 1 cup frozen green peas – thawed slightly before use
  • 1 small onion finely chopped
  • 1 –2 green chilies slit or chopped (adjust heat to taste)
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal optional
  • 1 sprig curry leaves
  • 1 teaspoon grated ginger
  • 2 tablespoons oil or ghee
  • 2 ½ cups water
  • Salt to taste
  • Juice of ½ lemon for brightness
  • Fresh coriander leaves chopped for garnish

Optional additions

  • A pinch of asafoetida hing for depth
  • A handful of roasted cashews for crunch
  • Grated coconut for texture and mild sweetness

Instructions
 

Step 1: Dry Roast the Semolina

  1. Place your pan over medium heat and dry roast the semolina until it turns light golden and emits a nutty aroma. Keep stirring to avoid burning. Once done, transfer to a bowl and set aside.

Step 2: Prepare the Tempering

  1. In the same pan, heat oil or ghee. Add mustard seeds and let them splutter. Toss in urad dal, if using, and fry until golden. Add chopped onions, green chilies, grated ginger, curry leaves, and hing if you like. Sauté until the onions become soft and translucent.

Step 3: Add the Peas

  1. Stir in the thawed frozen green peas. Sauté for 1–2 minutes until they're warm and slightly tender. This is a great moment to appreciate how to cook frozen peas properly—they just need minimal cooking to preserve their texture and sweetness.

Step 4: Add Water and Simmer

  1. Pour in the water and add salt. Bring it to a boil. Once the water is bubbling, reduce the heat slightly and stir in the roasted semolina gradually, whisking or stirring constantly to prevent lumps from forming.

Step 5: Cook and Fluff

  1. Let it cook for 3–5 minutes on low heat until the water is absorbed and the upma firms up. Turn off the heat and cover the pan for another 2–3 minutes to allow the steam to finish the cooking process.

Step 6: Finish and Serve

  1. Fluff the upma with a fork, add lemon juice, and garnish with chopped coriander leaves and roasted cashews if desired. Serve hot.