📝 About This Recipe
Arisi Upma, a popular South Indian breakfast or tiffin item, is a wholesome and comforting dish made from rice and lentils. It's a flavorful and easy-to-digest option that's often enjoyed with chutney or sambar.
🥗 Ingredients
For the Upma
- 1 cup Raw Rice (Ponni or Sona Masuri)
- 2 tablespoons Split Yellow Lentils (Moong Dal)
- 3 cups Water
- Salt (to taste)
For Tempering (Tadka)
- 2 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Black Gram Lentils)
- 1 sprig Curry Leaves
- 1/4 teaspoon Asafoetida (Hing)
- 2-3 Green Chilies (slit)
- 1/2 inch Ginger (finely chopped (optional))
- 8-10 Cashew Nuts (optional)
👨🍳 Instructions
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1
Wash the rice and moong dal thoroughly and drain.
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2
In a pressure cooker, heat ghee or oil for tempering. Add mustard seeds and let them splutter.
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3
Add urad dal and fry until it turns golden brown.
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4
Add curry leaves, asafoetida, green chilies, and chopped ginger (if using). Sauté for a few seconds.
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5
Add cashew nuts (if using) and fry until lightly golden.
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6
Add the washed rice and moong dal to the pressure cooker and roast for 2-3 minutes on medium heat until slightly aromatic.
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7
Add water and salt to taste. Mix well.
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8
Close the pressure cooker lid and cook for 3-4 whistles on medium heat.
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9
Allow the pressure to release naturally.
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10
Open the pressure cooker and gently mix the upma. If it's too thick, you can add a little hot water and mix.
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11
Serve hot.
💡 Chef's Tips
Roasting the rice and dal slightly before cooking enhances the flavor. The water ratio can be adjusted based on the type of rice and desired consistency. You can add finely chopped vegetables like carrots, peas, or onions during the tempering for added nutrition and flavor. Using ghee for tempering gives a richer flavor compared to oil. For a spicier upma, increase the number of green chilies or add a dried red chili to the tempering.
🍽️ Serving Suggestions
Coconut Chutney Tomato Chutney Sambar Podi (spice powder)