| Heat a deep pan, over medium heat and dry roast cream of wheat till light pink in color. Transfer the roasted cream of wheat to a bowl and set aside. |
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| In the same pan add oil. When oil is hot, add the mustard seeds. When mustard seeds are about to crackle, add white split gram beans and yellow split peas. When the mixture is light brown, add chopped ginger, chilly, curry leaves and onions. When onions become soft, pour in water and add salt. |
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| When water boils, turn the heat to low and gradually add the roasted cream of wheat, stirring continously, to avoid forming lumps. When the cream of wheat is cooked and no water remains, remove from heat and serve with pickle, sambaar or chutney. |
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| ** Vegetable Upma can be made by adding chopped vegetables like carrots, beans, onions and peas. Add 1/4 tsp. turmeric powder also. Instead of fresh peas, frozen ones can also be used. |
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| ** Tomato Upma can be made by adding 1 big, or 2 medium chopped tomatoes to the water and after it boils, the cream of wheat can be added. In this variety also, add turmeric powder. |
