Salad Upma, South Indian Upma with vegetables and sprouts

Chomping on vegetables is good for you. Yes, all of us know that. But eating raw vegetables is boring after a while, especially for the tongue used to the Indian palate. So came up with this dish, which is made with cabbage, carrot and urad dal sprouts, quickly stir fried with upma seasoning.

Recipe for the Salad Upma

1 Big Serving (usually for the woman of the family :-)   

Cabbage	Diced 1 cup
Carrot	1 Medium diced
Cucumber	¼ cup diced
Urad dal sprouts	¼ cup
Green Chilli	2 diced Optional (We are a chilli loving family)
Ginger	1/4 inch grated Optional
Curry Leaves	1 strand
Oil	1 tsp
Cumin and Mustard Seeds	¼ tsp each

Directions

• Heat the pan and proceed with the seasoning just like upma with the mustard, cumin, ginger and chilli.
• Add the cabbage, carrot, cucumber and the sprouts. Close the lid and cook on medium high for about 3-5 minutes. Just to cook it enough but still retaining the crunch. Season with salt.
• I served with a chutney podi just the way we eat upma. 

All over in 10 minutes including the dicing for one person. Better still buy the shredded cabbage and reduce the prep time. This packs well as a lunch box salad too. With the chutney podi and the sprouts for the protein and  the vegetables, it is a well balanced salad.