TEFF UPMA WITH ROASTED CASHEWS & CURRY LEAF OIL

Upma has long been a breakfast staple across Indian homes. But this version brings together traditional flavours with the goodness of teff—an ancient grain that is gluten-free, high in protein, and rich in iron and calcium.

- Aditi Malhotra

Soft yet nutty, teff makes a surprisingly comforting base for this modern-day upma. Enhanced with the crunch of roasted cashews and a drizzle of aromatic curry leaf-infused oil, it’s hearty, nourishing, and ideal for a warm brunch or early dinner.

INGREDIENTS

For the upma: 1/2 cup teff grain (rinsed and drained) 1 cups water 1 small onion, finely chopped 1 green chilli, finely chopped 1-inch piece of ginger, grated 1 small carrot, diced 1/4 cup green peas (fresh or frozen) Salt to taste 1 tablespoon ghee or oil

For tempering: