OK..without any further ado, let me get to the recipe quickly..I am already late for JFI-Toor Dal event hosted by Linda of Out Of the Garden and started by our beloved Indira..
My heart sank when Linda said no more entries after Dec 7th midnight, but the next line in her post provided a breath of air saying that it was better to be late than never..Thank you Linda..Hope you will accept my very late entry and am so sorry for pushing it on you at the last moment…
To my family, Toor Dal is as essential as rice. Be it pappu pulusu, pappu chaaru, paruppu rasam, tomato dal, mango dal..The list is endless.. So, for JFI, I wanted to try out something different. And it is as follows:
Adapted from Mallika Bhadrinath’s Tiffin recipes:
Toor Dal – 1/3 Cup
Raw Rice – 1/2 Cup
Green Chillies – 5
Grated Coconut (Fresh or Dry) – 1 Tbsp
Turmeric – A pinch
Asofoetida /Hing – A pinch
Water – 2.5 cups
Chopped Coriander – 4 Tbsps
Mustard Seeds- 1/4 Tsp
Urad Dal – 1/2 Tsp
Channa Dal – 1 Tsp
Curry Leaves – 6 to 7
Dry Red Chillies – 2 – Broken
Roast the dal and rice seperately till the dal is very light brown and the rice becomes opaque without turning brown.
Grind together the rice and the dal using a spice grinder/coffee grinder or a blender to a fine rawa consistency.
Using a pressure pan/cooker to make the upma is a fast way. But you can use a normal saucepan too.
Heat oil in a saucepan/ pressure cooker and when it is hot, add the items listed under seasoning. Next add the green chillies and hing and fry for a couple of secs. Next add water, coconut, turmeric and salt. When the water comes to a boil, reduce heat and stir in the rice and dal rawa. Keep stirring to avoid lumps. If using a pressure cooker, cover and let it cook for 2 whistles. If using a saucepan, cover and cook on a low flame till the water is absorbed and the dal is cooked through.
Stir in chopped coriander and remove from heat.
Serve hot with peanut or coconut chutney.