Vegetable Semolina Lunchbox Upma

Soft carrot-and-peas upma for two school lunchbox portions in 20 minutes. Contains wheat; no nuts added.

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Original Kitchen Handi quick school/gym recipe. Packing and storage guidance is included in the method. Image is AI-generated.

Ingredients

• 100 g semolina
• 80 g carrot, finely diced
• 60 g green peas
• 2 tsp oil
• 0.5 tsp mustard seeds
• 6 leaves curry leaves
• 300 ml water
• 0.25 tsp salt
• 1 tsp lemon juice

Step-by-step method

1. Check that wheat is allowed for your child. Measure water before starting. Wash and finely dice the carrot; keep peas ready.
2. Toast semolina in a dry pan on medium-low heat for 3 minutes, stirring constantly, until fragrant but still pale. Transfer to a plate.
3. Heat oil in the same pan. Add mustard seeds and cover loosely until they start popping, then add curry leaves carefully.
4. Add carrot, peas and 2 tablespoons of the measured water. Cover for 3 minutes, then pour in the remaining water and add salt. Bring to a gentle boil.
5. Lower the heat. Pour in toasted semolina slowly while stirring continuously with a spatula so no lumps form.
6. Cover and cook on low heat for 3 minutes. Stir, turn off the heat and leave covered for 2 minutes. The grains should be soft with no dry centres; stir in lemon juice.
7. Divide into two lunchbox portions; cut vegetables smaller if your child prefers. For school: chill cooked food promptly in a shallow container in the fridge at 4°C or below; do not wait for it to cool completely on the counter. Pack cold in an insulated lunch bag with two frozen cold packs, keep cold until lunch, and discard uneaten packed portions. Check your child's allergies and the school's restrictions; adjust portions to appetite.