Instant Pot Upma

Upma is a dish that almost every Indian household would make and is almost always made on a stovetop - in a pan or kadhai (Indian wok). Then why use an Instant Pot? For that perfectly soft and fluffy texture. Also, the upma tends to burn if not monitored on a stovetop whereas it is set-and-forget in the IP. This is also better if you plan to pack it in the lunchbox as the stovetop upma may turn hard and dry by the time you eat it.


Ingredients 1½ cups semolina thick variety (roasted) 3 tablespoon ghee divided 1 teaspoon mustard seeds ½ teaspoon cumin seeds 1 teaspoon chana dal (Bengal gram) 1 teaspoon urad dal (split black gram) 10 curry leaves 6-8 cashew 1 large onion finely chopped ½ inch ginger grated 1-2 green chili finely chopped 1 small tomato ½ cup peas 1 medium carrot cut into small cubes 6-8 green beans chopped ¼ cup coconut fresh or frozen 1 tablespoon lemon juice 2 tablespoon coriander leaves

Set the Instant Pot in saute mode and add 2 tablespoons of ghee. Once it heats, add mustard seeds and let them splutter

Add cumin seeds, chana dal, urad dal

Add curry leaves and cashews. Saute for one minute (till the cashew is light brown)

Add onions and saute until the onion is translucent (3-4 minutes)

Add ginger and green chili. Mix well and saute for one minute

Add tomatoes, peas, green beans, carrot, turmeric powder, and salt. Mix well and saute for 2 minutes

Add 5 cups of water and mix well. Set the IP to saute - more for 5 minutes.

Add suji / semolina once the water boils. Mix well and secure the IP lid

Set the Instant Pot on pressure cook mode for 2 minutes

Do a quick release of the pressure and open the lid

Add coconut, coriander leaves, lemon juice, and 1 tablespoon ghee. Mix well. Let it sit for 5 minutes before serving