Vegan Masala Recipe
Vegetable Upma
Roasted semolina with vegetables, mustard seeds and curry leaves, finished with citrus for a hearty South Indian breakfast.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This vegetable upma brings warmth to the breakfast table, combining nutritious grains with colorful veggies. It's quick to prepare, making it a lovely start to the day.
Serving idea
Best served simply
Pair with coconut chutney or a simple side of pickles for a balanced meal.
Recipe-specific guidance
Why this method works
Roasting semolina keeps the grains separate and develops a gentle nutty aroma. The mustard-seed and dal tempering seasons the cooking water first, and adding rava slowly while stirring prevents lumps.
Cues to watch for
- •Dry-roasted semolina should smell nutty but remain pale.
- •Mustard seeds need to pop and the dals should turn golden before water is added.
- •The finished upma should be soft and fluffy with no dry centre in the grains.
Useful substitutions
- •Use medium semolina for a clear grain; very fine semolina gives a softer texture.
- •Choose small, quick-cooking vegetables and keep the total quantity modest.
- •Neutral oil works in place of vegan ghee.
Storage and reheating
Refrigerate for up to two days. Sprinkle with water and reheat covered over low heat, then fluff and finish with fresh lime or lemon.
Cook the recipe
Method
- 1
Place a medium saucepan over medium heat. Add 1 tablespoon of vegan ghee or neutral oil, followed by 1/4 teaspoon black mustard seeds and 1/4 teaspoon cumin seeds. If using, add 1 teaspoon split urad dal and 1 teaspoon chana dal. Stir continuously until the mustard seeds begin to pop and the dal is golden brown.
- 2
Add 1/2 cup finely chopped onions, 1 teaspoon finely chopped ginger, 1/2 teaspoon finely chopped green chili, and the optional curry leaves. Sauté for 2-3 minutes, stirring frequently, until the onions are lightly browned.
- 3
Introduce 2 cups of mixed vegetables, stirring well. Add a few tablespoons of water, cover the pan, and cook for 5-10 minutes, until the vegetables start to soften.
- 4
Pour in 1 3/4 cups of water, adding 1/2 teaspoon salt to season. Raise the heat to bring it to a boil. Once boiling, reduce to low heat, and gradually stir in 1 cup of roasted wheat semolina to prevent lumps. A wooden spoon works best for this.
- 5
Cover and cook for an additional 5 minutes, allowing the water to be fully absorbed. Turn off the heat and let it sit, covered, for another 2 minutes.
- 6
Stir in 1/4 cup chopped cilantro and the juice of 1/2 lime or lemon. The upma should have a light and fluffy texture. Taste, and adjust with more salt, lime juice, or cilantro as desired.
A few useful notes
Notes
- For a heartier texture, add more vegetables or adjust the semolina to water ratio slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water to restore moisture.
- When serving, you may top it with additional cilantro or lime for extra brightness.
Gather everything first
Ingredients
- 1 tablespoon vegan ghee or neutral oil
- 1/4 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon split urad dal (optional)
- 1 teaspoon chana dal (optional)
- 1/2 cup onions (finely chopped)
- 1 teaspoon ginger (finely chopped)
- 1/2 teaspoon green chili or jalapeño (finely chopped)
- 4-6 curry leaves (optional)
- 2 cups mixed vegetables (carrots, zucchini, green beans, frozen green peas, etc.)
- 1 3/4 cup water
- 1/2 teaspoon salt
- 1 cup roasted wheat semolina
- 1/4 cup cilantro (chopped)
- 1/2 lime or lemon (freshly squeezed)
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