Farali Buckwheat Upma - Spiced Buckwheat with vegetables

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Farali Buckwheat Upma is easy to prepare with just a few ingredients, a delicious and healthy dish that can be consumed during fasting season as well as on any other day. In this recipe, buckwheat groats are cooked with few nourishing vegetables, nuts and a delicious tempering with cumin seeds, green chillies and curry leaves and garnished with fresh chopped coriander. Try this Indian buckwheat recipe for vrat and fasting.

Obviously, when one observes Hindu fasting, they look forward to gorge on traditional, rich and calorie loaded farali food/vrat ka khana/fasting food. These are favourites of mine  Rajgira Panchratna Sheero ( Amaranth Pudding ), Buff Vada , farali Masala Puri and hugely popular amongst Gujaratis Potato and peanut Stirfry ( Suki Bhaji ).

The first ingredient I chose to use was Buckwheat Groats. The first recipe I created from Buckwheat, that was Farali Buckwheat Upma, filling and nourishing!

Upma is a south Indian delicacy, mostly prepared for breakfast and made with semolina and basic spices and herbs, also vegetables can be added to make for a healthier option. In my opinion, This buckwheat upma is a very very healthy option.

A variety of vegetables can be used if not making for fasting, such as peas, corn, onion, mushroom or green beans.
Boiled potatoes or Suran - jimikand ( elephant foot yam ) can be used.

You will need:-

  • 1 cup cooked buckwheat groats 
  • 2-3 tbsp. oil 
  • 1/2 tsp. cumin seeds
  • 1/4 cup finely chopped vegetables such as carrots, capsicum, tomato 
  • 3-4 tbsp. cashew nuts
  • 1 tbsp. raisins or sultanas 
  • Salt to taste ( for fasting use sea salt )
  • 1/4 tsp. black pepper powder
  • 1 tbsp. finely chopped green chillies and ginger 
  • 1 sprig curry leaves
  • 1/2 tsp. lemon juice 
  • 2 tbsp. fresh coriander leaves 
Heat oil in a heavy base pan, add cumin seeds and let it splutter.
Add curry leaves, cashew and carrots.
Keep the heat low and cover the pan with the lid.
Cook the carrots for 4-5 minutes then add raisins, capsicum and tomato.
Let the vegetables cook for a couple of minutes.
Add green chilli and ginger, mix well.
Now add cooked buckwheat, add salt and black pepper.
Combine well, let the buckwheat cook for a couple of minutes.
Once done, add lemon juice then serve on a serving plate, garnish it with fresh coriander.
Enjoy with chilled plain natural yoghurt.

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