Lebanese Upma (Tabbouleh)

Ingredients
1 cup lapsi rava (fine variety)
1 large tomato
2 spring onions (only onion not green)
1 large dark green cucumber
½ cup sweet corn
4 tbsp fresh coriander
4-6 pudina leaves (or to taste)
3 + 1 tbsp of olive oil
1 lemon
Fresh ground black pepper
Salt to taste

Method

1.      Add a cup of water to the corn and boil them for 5-7 minutes.
2.      In a thick bottom vessel, add 2 cups of water and bring it to boil. Add salt.
3.      Add 1 tbsp of olive oil and add lapsi rava. Mix well and cook covered for 5-7 minutes. Check when all the water is absorbed. Mix lightly and cook for another minute.
4.      Drain the corn well.
5.      Wash and pat dry coriander and pudina. Cut them as fine as you can.
6.      Add these to a big mixing bowl.
7.      Cut and remove seeds from tomato and cut into 1 cm pieces.
8.      Peel and cut cucumber into half and remove the seeds using a spoon. Cut it into 1 cm cubes.
9.      Cut spring onions and add these, tomato, corn and cucumber to the bowl. Add juice of a whole lemon.
10.  Add salt to flavor the veggies. Mix lightly.
11.  Add the cooked lapsi (while it is still warm), olive oil and black pepper to the bowel.
12.  Mix gently and add salt/black pepper, lemon juice as per taste.
13.  Cover and let it sit in fridge for at least an hour.
14.  Great as a light lunch or dinner. Perfect to take in tiffin.