Jan 10 - Cous cous Upma with Beluga Lentils

Upma is a classic breakfast favorite from Southern India. Made with Cream of wheat that has been toasted golden and quite often with various diced vegetables liberally added in. Onions are almost mandatory, but this is a classic dish that highlights local seasonal produce. I used steamed couscous and cooked Beluga lentils, simply because of the similarity in size which confers an interesting texture to the dish, which otherwise has the texture of fine cooked creamy grits. The fluffy separate grainy nature of the upma is a fabulous change while retaining the well loved flavors of the original.


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