Nov 9, 2011


White Rice - 1 cup
Moong dhal - 1/4cup
Black pepper - 10gms
Jeera - 3tbs
Asafatida - 2tps
Til oil - 3tbs
Dry Red chillies - 2
Curry Leaves - 2 arc
Water 3 1/2cups
Salt - 1tbs

1. In a pan dry roast rice, Moong dhal,Jeera, Pepper, Asafatida seperately and let them cool down.

2. As soon as they cool grind them in a mixer and break them. Caution do not powder them.
3. Advice is to grind the pepper and jeera seperately so that they get broken well.
4. In a pressure cooker add til oil . Once the oil gets heated well add jeera asafatida.
5. Add red chilly and curry leaves saute well.
6. Lower the flame and add the broken rice, moong dhal pepper, jeera broken on to it.
7. Add salt and mix well. Add water to it and close the cooker.
8. Wait for 3 whitsles and switch off.
9. Once the pressure is off open it and mix well.
10. Do not worry if there is much of water on top of the upma it would get absorbed once you mix.
11. Serve hot with brinjal gothsu / sambhar or can be eaten with curd/yougurt...

Note: If you do not have pressure cooker. You can make in pan it self. Keep stirring and adding water till rice and dhal is done.

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