Ingredients

• 1 cup - suji
• 2 - medium-sized carrots, chopped into medium chunks
• A few mustard seeds
• 2 stems - kari patta (curry leaves)
• 10 gms - soya bean chunks
• 1 - green chili, chopped
• 2 tsp - ghee (clarified butter), for frying
• 1.5 cups - water
• Salt to taste
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How to Make Carrot and Soya Bean Upma

• Boil the soya beans chunks and set aside.
• Heat the ghee in a kadhai and put in the Kari leaves, mustard seeds, soya bean chunks and carrot pieces. Add the suji, stir continuously. Then put in the green chili. 
• Pour in the water while stirring continuously, to avoid lumps forming. Remove and serve hot or cold.
• Nutrition Note [1 serving]:
• Energy: 350 cal., Total fat: 17.1 gms, Saturated fat: 5.1 gms, Polyunsaturated fat: 0.3 gms, Monounsaturated fat: 0.7 gms, Cholesterol: 121mgms, Sodium : 1,241 mgms, Potassium: 228.7 mgms, Total carbohydrate: 105.5 mgms, Dietary fiber: 25.1 1 gms, Sugar: 3.1 gms, Protein: 38.1 gms
• This delicious recipe is from the book 'The Magical Tiffin Box' by our expert chef Sweta Chakraborty. You can get the book from here and here.