This is an upma that I learnt from my MIL and I have to admit that it was not on my favorite list initially. I used to make fun saying that it is a dry form of ven pongal any time my MIL makes it. But then, I started making it for 2 reasons. It is K’s favorite and the second reason is that it is very easy to make. In fact, these days I am making this once a week for dinner because of the hectic schedule. The main difference between ven pongal and this upma apart from the seasonings is the amount of moong dal used. We use 1:2 ratio for dal:rice for pongal and for upma we use just a handful of dal.
After making it in a regular pan for a long time, I have started using a pressure pan for this upma. While making it with a regular pan, make sure that the vessel is left slightly open in the beginning since water will flow out otherwise. Once the rice has absorbed some of the water, you can close it fully and allow to cook. Pressure cooking is easy since you just add everything and close the cooker. When the pressure subsides you open it and upma is ready. Any chutney will go with this upma, but we normally use pickle since it is always available at home. You can have this upma for breakfast, lunch or dinner. Off to the recipe.
- 1.25 cups raw rice (I used sona masoori rice)
- 1/4 cup + 1 tbsp moong dal
- 1 tbsp oil
- 1/4 tsp mustard seeds
- Pinch of asafoetida
- 1 tsp urad dal (ulutham paruppu)
- 1 tsp bengal gram dal (kadala paruppu)
- 1 tsp toor dal (thuvaram paruppu)
- 4 red chillies
- Few curry leaves
- Water (I used 4 cups – adjust according to the rice used)
- I have used the pressure pan for cooking since it is faster. Any vessel can be used.
- A tablespoon of coconut can be added to the water before adding rice+dal.
Healthy usili upma ready. We had it for dinner along with mango pickle.