A month or so ago I read an article about savory whole grain breakfasts, influenced mostly by Asian foods like congee and okayu.
It inspired me to move beyond my usual rolled oats, egg whites and cottage cheese breakfast and start exploring other savory options.
I quizzed my friend Prabaker about this idea. Originally from Madras in Southern India, Prabaker grew up with his mother’s cooking. Now living in Austin he remembers his home country through his favorite dishes.
I asked if he knew of a savory Indian breakfast. Since most breakfasts in India are savory, he mentioned several but I stopped him at Upma.
Upma, pronounced ‘oop-ma’, is a savory pasta dish made with curry leaves, turmeric, tomatoes, peas and carrots. I asked if we could substitute quinoa for the vermicelli to give the dish more protein and make it even healthier.
He came over one Sunday afternoon and made umpa with quinoa.
What is so overwhelming about this dish is the layering of flavor. The spiciness lingers but is never painful and the curry leaves and lemon add a bright, acidic flavor that stays with you for a while.
I’ve tested it with friends and the response is always incredible.
It’s a completely different breakfast and a wonderful way to start the day.
My friends I give you Upma…
Total cook time 15 minutes, makes 6-8 servings.
Ingredients
Olive oil 2 tablespoons
Tomato diced, 1 cup
Onion diced, 1 cup
Curry leaves, roughly chopped ½ cup
Carrots cubed, 1 cup
Green peas 1 cup
Quinoa, cooked 2 cups
Black mustard seeds 1 tablespoon
Asafetida 1 tablespoon
Sea salt 1-1.5 teaspoon or to taste
Fresh lemon juice ¼ cup
Cilantro loosely chopped ½ cup
Turmeric 1 tablespoon
Cayenne ½ teaspoon
Jalapeno or Serrano pepper, 1 whole cut in half with seeds (for less heat remove ½ seeds)
Directions
Heat wok on medium, add olive oil and let it heat for a minute.
Add black mustard seeds; listen for them to start popping.
After popping ensues for a few minutes add Serrano pepper. Let it cook for 1 minute then add diced onion, let cook for 2 minutes, add carrots let them soften for 2 minutes. Stir the mixture as the ingredients start to cook.
Add curry leaves, cook another 5 minutes.
Add tomatoes, turmeric and asafetida. The color of dish will change to yellowish because of the turmeric.
Add green peas, stir mixture and cover wok, lower heat and let mixture stew for a few minutes. While this is cooking prepare quinoa.
After quinoa is ready add it to veggie mixture in wok along with cilantro, lemon and salt.
Toss everything in wok well adjust flavor with more lemon and salt to your liking before serving.
Earlier this year I had an assignment to photograph for 
