Posted by: Surya 23 December 2010 2 Comments
Another wonderful dish with Mung beans. This is one of our favorite dishes. It’s very healthy, nourishing, and easy on the stomach.
Ingredients for upma:
1 cup split moong with skin
2 whole red chili
1 green chili
2 sprigs curry leaves
¼ tsp white asafoetida
2 tsp sea salt
Directions to prepare the upma:
- Soak split moong dal for 3 hours.
- Wash the dal well, leaving just a little skin.
- Grind ginger, chilies and curry leaves into a fine paste.
- Add moong dal to the grinder and grind coarsely, 2-3 minutes. We use a stone grinder, which results in a completely different texture than the blender.
- Add salt and hing to the batter and mix well. Start making idlis immediately.
- To make idlis, heat water to boiling.
- Scoop batter into idly plates and when the water starts to steam, place the idli plates into the vessel and cook for about 8-10 minutes
- Cool the idlies once they are cooked then crumble them up without any clumps. If you used a blender, you might need to use a grater.
Seasoning the upma:
¾ tsp mustard seeds
1 tsp split urad dal
1 sprig finely chopped curry leaves
½ cup chopped cilantro
¼-½ cup water
½ red chilli(optional)
¼ cup grated coconut
- Heat oil in a 3-5 qrt pot. Add mustard seeds and urad dal. When it starts to splatter add curry leaves and cilantro, stir well add water.
- When the water starts to boil add pinch of salt (optional), crumble upma mixture, mix well, reduce to low heat and cover for 30 seconds.
- Turn off the heat add grated coconut mix well and serve hot.
- The upma can be served with ketchup on the side. There are Jain Vegetarian ketchup’s available in Indian grocery stores that are made without onion and garlic.