Let me start off saying , I hated upma and particularly detested this one. That is till i had to cook for myself and my source of easily accessible Indian delicacies died.
Upma is the first dish R made for me after we were married and was a source of sustenance for a long time while he digested the fact that i was completely clueless in the kitchen. So upma holds nice memories now!!! Plus I decided my kids will never be so useless and hence teen R can make his favorite foods – yes the bland mac n cheese, chilli toast, grilled cheese, kichidi etc., etc., at least he wont starve.
Now coming to this particular upma, I love it now. I have no idea why. I tweeked it from the authentic Iyengar version to add a bit more dal ( more protein?) and reduce the carbs .
I can eat it for days with pickle , chutney and yogurt
so here’s the recipe.
Raw rice – 1 cup
Thoor dhal – 1 cup
Pepper / jeera – 1 spoon
Salt – to taste
Water – 4 cups
oil ( coconut/gingelly whatever) – 2 tablespoon
Urad dal – 1 tablespoon
Chana dal – 1 tablespoon
Mustard – 1 teaspoon
Red chilly – 2
Soak rice and dhal and spread to let dry..
Grind thoor dhal, Pepper and Jeera for 1 min and prepare a coarsely grind powder, Add rice to the above mixture and grind coarsely . heat a pressure cooker, add Oil + items to temper. Add 4 cups of water + salt and allow it to boil turn to low flame and add the powdered rice mixture and mix it thoroughly, I close it and set it for 1 whistle. and done.
- Can be done minus the pressure cooker, just close the lid and let it cook in low for a while.
- The coconut oil + curry leaves gives it amazing flavor.
- If using a cooker make sure it doesn’t turn to mush.
- I initially used to do it on the stove till I figured out the cooker method.
- It needs to be loose and powdery not pongal like mush.
- I use Vitamix so grinding to rava like consistency is easy.
- Friends i know use rice rava with the same result.