Low Carb Semiya Upma
Introduce your taste buds to a delightful twist on the classic Indian breakfast with this Low Carb Semiya Upma recipe. Crafted with shirataki noodles as a low-carb substitute for traditional vermicelli, this dish is packed with the vibrant flavors of mustard seeds, curry leaves, and turmeric, while grated carrots, green peas, and roasted cashews add texture and nutrition. Infused with aromatic spices and finished with a splash of tangy lemon juice, this upma is perfect for keto or low-carb diets without compromising on taste. Quick to prepare in under 30 minutes, it’s an excellent choice for satisfying, guilt-free meals any time of day.
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Recipe Information
Ingredients
- 200 grams Shirataki noodles
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split urad dal
- 1 teaspoon Chana dal
- 1 medium Onion, finely chopped
- 1 medium Green chili, finely chopped
- 1 teaspoon Ginger, finely chopped
- 10 leaves Curry leaves
- 1 small Carrot, grated
- 0.5 cup Green peas, fresh or frozen
- 0.5 teaspoon Salt
- 0.25 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander, chopped
- 10 pieces Cashew nuts, halved
Instructions
Rinse the shirataki noodles under cold water for a few minutes to remove their natural odor. Drain well and set aside.
Heat 1 tablespoon of coconut oil in a pan on medium heat and add the cashew nuts. Roast until golden brown and set aside.
In the same pan, add another tablespoon of coconut oil. Once hot, add the mustard seeds and allow them to splutter.
Stir in the split urad dal and chana dal. Saute until they turn golden brown.
Add the finely chopped onion, green chili, ginger, and curry leaves. Sauté until the onions become soft and translucent.
Add the grated carrot and green peas. Cook for 3-4 minutes until the veggies are slightly tender.
Mix in the salt and turmeric powder. Stir well to combine all the flavors.
Add the drained shirataki noodles. Toss everything together ensuring the noodles are well-coated with the spices.
Cover the pan and let it cook for about 5 minutes on low heat, stirring occasionally to make sure it doesn’t stick to the bottom.
Turn off the heat, add the lemon juice, and give it a final mix.
Garnish with freshly chopped coriander and roasted cashew nuts before serving.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.9 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
