Name: Rice Upma recipe by Sujata Limbu at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 200 grams uncooked rice; 1/2 teaspoon cumin seeds; 1/2 teaspoon peppercorns; 1/2 teaspoon mustard seeds; 1 teaspoon channa dal; 1 teaspoon urad dal; 4 tablespoon toor dal; 1 pinch of asafoetida; 2 tablespoon coconut freshly grated; 1 teaspoon ghee; 1 tablespoon of coconut oil/ olive oil (as per your taste); Few curry leaves and 1 red chilli to garnish

Ingredients Serving: 2

200 grams uncooked rice
1/2 teaspoon cumin seeds
1/2 teaspoon peppercorns
1/2 teaspoon mustard seeds
1 teaspoon channa dal
1 teaspoon urad dal
4 tablespoon toor dal
1 pinch of asafoetida
2 tablespoon coconut freshly grated
1 teaspoon ghee
1 tablespoon of coconut oil/ olive oil (as per your taste)
Few curry leaves and 1 red chilli to garnish

Instructions

Combine the following ingredients- toor dal, cumin seeds, peppercorns in a mixer and blend until it resembles coarse bits.
Then add in the rice and again blend till it resembles a coarse powder.
Sieve this mixture to remove the finer grains. Keep aside.
Take a thick bottomed pan, pour in the oil and heat on a medium flame. Once the pan is hot, add in the mustard seeds and let crackle.
Now add in the asafoetida, channa dal and urad dal and stir. Note that this order should be followed.
Once both the dals start changing colour, pour in 625 ml of water. Bring this to a boil.
When this mixture starts boiling, add in the grated coconut and add salt according to taste. Stir and combine thoroughly.
Then lower the flame and slowly add in the sieved ground rice-dal mixture. Mix well along with the other ingredients.
Cover the lid of the pan and let it cook for 9 to 10 minutes on a low flame. During this time, you can stir the mixture 2-3 times in between.
Once the water is completely absorbed and the rice appears soft, you can check if the dish has cooked properly or not.
If the grains appear half cooked, you can sprinkle a little water and cook for another 2-3 minutes.
Meanwhile, in a small pan heat the ghee and fry the red chilli and curry leaves.
Pour this ghee mixture onto the rice upma and stir well.
Serve hot with coconut chutney on the side or pickle.

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