Ragi Semiya Upma (Finger Millet)

          Ragi or Finger Millet is known for its nutritional values, it has a reasonable amount of fiber, protein and is a good source of calcium. It's widely used in Indian food, India being the major producer of ragi. The most common dish made with this is a porridge and also ragi rotis. Now, you get this ready made ragi noodles (semiya), available in Indian grocery stores, which can be used in a number of ways. You can make both sweet and savory dishes with it. Today's dish is a spicy version, it makes up for a good breakfast or as a nice light dinner..

Need To Have

• Ragi Semiya - 2 packets (200 gms each)
• Onions - 3 medium chopped
• Tomatoes - 2 medium chopped
• Capsicum - 1 medium chopped
• Garlic - 3 cloves chopped
• Peanuts - 1/4 cup
• Urad Or Black Gram Dal - 2 teaspoon
• Mustard Seeds - 1 teaspoon
• Curry Leaves - 10 to 15
• Chopped Coriander - to garnish

Method
          Add the ragi noodles to cold water, keep it immersed for 2 minutes. Then remove it from the water and steam it for 5 minutes. Separate it with a fork, let it cool and keep it covered. Now, heat some oil, add the urad dal, followed by the peanuts, keep roasting for a few minutes, till the peanuts is well roasted, then add the mustard seeds. When it starts spluttering, add the curry leaves, garlic, saute for a minute, add the chopped onions. Keep sauteing till it turns pink, then add the capsicum, saute again for about 5 minutes, then add the tomatoes and the salt, keep mixing for another 2 minutes. Now mix in the steamed ragi, mix well, garnish with some chopped coriander and serve it warm with a pickle and curd on the side.

Note
Do not leave the ragi noodles ( semiya) in cold water for more than 2 minutes, if it gets completely soaked, then you'll end up with a ball of ragi, not noodles. 
Also don't overcook the tomatoes and make it mushy, then again you'll end up with a gooey mixture.
You can also add chopped green chillies or replace the capsicum with jalapenos for a more spicier version.