Veggie Upma

Although I lost an hour of sleep yesterday, it made me excited because that means Spring is right around the corner! Pretty soon the skies will be filled with the sounds of hundreds of birds chirping, tulips peeking out from under the ground, and the promise of new life. If you’re struggling with what you gave up for lent, think of the gift that is Easter Sunday. Nothing is sweeter than salvation. Start off your mornings right with this super healthy and tasty upma. Make a whole batch to have for the whole week.

- 1 c semolina (sooji) - 1 onion, finely chopped - 1 in. piece of ginger, finely chopped - 1 t mustard seeds - 2 T ghee/oil - 1/4 c cashews, halved - 1 sprig of curry leaves - 1 carrot, grated - 1/2 c frozen peas - 2 green chilis, chopped - 2 c hot water - Salt to taste

* In a large pan, heat up some ghee/oil * Add your mustard seeds. When they begin to splutter, add your curry leaves, masoor dal, and cashews and fry them until they are lightly browned. * Add your green chilis, ginger, and onions and fry them until the onions change color. * Add your shredded carrots and peas and cook them on high for 4-5 mins. * Add your semolina and roast it until it becomes a light brown. * Add your hot water and mix well. Cover and turn the heat low. Cook covered for a few mins until the semolina has absorbed the water and is cooked. You can add more hot water if it looks too dry. * Fluff with a fork and enjoy!