Indian-Style Barley Upma with Mixed Vegetables and Cashews

Upma is traditionally built on semolina, but this version uses cracked barley instead, giving the dish a heartier bite and a real boost of soluble fiber compared to the original. The tempering step stays true to form — mustard seeds and curry leaves popping in a little oil before the vegetables go in.

Just a tablespoon of oil carries the whole dish, and a small scattering of cashews at the end adds crunch along with mostly unsaturated fat rather than anything saturated. Carrot and peas keep it colorful and add fiber of their own, while a squeeze of lemon at the finish brightens everything up.

This makes a filling, savory breakfast or a light lunch on its own. It also reheats well with a splash of water stirred in to loosen the grains back up.