Low Sodium Semiya Upma
Elevate your breakfast or snack game with this wholesome and flavorful Low Sodium Semiya Upma! Perfect for those looking to cut back on salt without compromising on taste, this recipe features roasted vermicelli paired with vibrant, nutrient-rich vegetables like carrots, green beans, and peas. Infused with aromatic spices like mustard seeds, cumin, turmeric, and fresh ginger, this light yet satisfying dish is further enhanced by the zing of lemon juice and the freshness of coriander leaves. Ready in just 30 minutes, this low-sodium upma is ideal for health-conscious foodies seeking a quick and easy meal that's bursting with texture and warmth. Serve it steaming hot and enjoy a guilt-free comfort dish that nourishes the body and delights the senses!
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Recipe Information
Ingredients
- 1 cup Roasted vermicelli
- 2 cups Water
- 1 medium Onion, finely chopped
- 1 small Carrot, finely chopped
- 0.25 cup Green beans, chopped
- 0.25 cup Green peas
- 1 small Green chili, slit lengthwise
- 0.5 teaspoon Ginger, grated
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Urad dal
- 0.5 teaspoon Chana dal
- 8 leaves Curry leaves
- 0.25 teaspoon Turmeric powder
- 2 tablespoons Oil
- 2 tablespoons Coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Heat oil in a deep pan over medium heat.
Add mustard seeds to the hot oil and let them splutter.
Once the mustard seeds start spluttering, add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
Add curry leaves, green chili, and grated ginger. Sauté for another 30 seconds until the ginger is fragrant.
Add chopped onions and sauté until they become translucent.
Stir in the chopped carrots, green beans, and green peas. Cook for about 3-4 minutes until the vegetables start to soften.
Add the turmeric powder and mix well to coat the vegetables.
Pour 2 cups of water into the pan and bring it to a gentle boil.
Once the water comes to a boil, slowly add the roasted vermicelli, stirring continuously to prevent any lumps.
Reduce the heat to low, cover the pan, and let the upma cook for 5-7 minutes until the vermicelli is cooked and the water is absorbed.
Turn off the heat and let the upma rest, covered, for another 2 minutes.
Fluff the semiya upma gently with a fork, add lemon juice, and top with chopped coriander leaves.
Serve hot as a hearty breakfast or a light meal.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 72 mg | 3% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 10.3 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 818 mg | 17% | |
*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.
