Sunday, December 09, 2007

Toor Upma

Toor Upma
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 Upma:

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

For Seasoning:
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.


Anonymous said...

This is neat. I have never had this kind of upma, will surely try. Thanks Chandrika

--- sandeepa of Bong Mom's Cookbook

Linda said...

Toor upma looks delicious, Chandrika! And don't worry -- there is plenty of room for you at the Toor Dal party.

Thanks for this lovely contribution! :)

Nags said...

Never tried somethng like this. I really Mallika B's recipes. very indian and do-able.

musical said...

This is so innovative! I love upma and am definitely going to try this variety!

Anonymous said...

Chandrika sent you my AFAM entry last night

Kribha said...

Never cooked upma with toor dal. It's making my mouth water. Nice idea. will try it soon.

Swaroopa said...

looks gr8!! very tastey & healthy too...

Priyanka said...

Wow...toor upma....thats something quite unique and new to me. Loved ur wheat halwa too...we call it ghavacha sheera in marathi- reminds me of my mom:)

Ramya's Mane Adige said...

hey, this ones really good!!! a little similar to kichidi, isn't it? I am always on the look out for breakfast recipes... So, thanx! :)

sagari said...

thats a very newww recipeee looks delecioussssssss

Vidhya Rajesh said...

wow! the photo looks soo delicious.... wish i could have one spoonful right now :)

this is so similar to upma kozhakattai :)

Annarasa said...

Looks delicious!


Shella said...

The upma looks really nice, the pic is really really good. Would taste wonderful I am sure.

aparna said...

Never thought of adding tuvar dal to upma. Good recipe this. Your picture reminds of pongal, though. :)

mitr_bayarea said...


Thanks for this recipe- resembled ven pongal a bit.

Jaya said...

its really sounds great ,thanks for sharing loook wonderful.
wishing you and your family alovely weekend and merry christmas
hugs and smiles

Sorina said...

It looks delicious, I'm going to try it, thanks for sharing! Why don't more people talk about the food?!

Anonymous said...

It looks so good. I think I am going to make this Tomorrow for my family. I hope this upma will go nice with cocount chutney.