We tried this tiffin breakfast recipe: http://indianhealthyrecipes.com/upma-recipe-how-to-make-upma/ Our modifications: first, because the recipe serves only one, we doubled the ingredients. Second, we used cumin seeds, black mustard seeds, and whole fresh cayenne pepper (the recipe was fairly unclear). Also, “hing” is asofoetida. Third, although the ingredient list did not mention salt, the video did. We added 1 tsp salt (this would be ½ tsp based on the original recipe) at the third step, right after we added 3 cups water. Finally, we molded the upma by lightly spraying a small glass bowl with oil, then scooping and packing the upma into the bowl. We flipped the contents onto an individual serving plate. (June 2017)
Note: This glossary may be useful: http://indiaphile.info/guide-indian-lentils/
Cooking Adventures 