Ingredients:


2 cups rice ravva,

5-6 T.Sp of cooking oil

½ T.Sp mustard seeds (avalu)

½ T.Sp cumin seeds (jeera)

1 cup moong dal (pesarapappu)

10-12 curry leaves

3-4 dried red chillies (tear into pieces) - adjust to your spice levels

1 medium onion (finely sliced). - If you have sometime use peeled off shallots. It tastes amazing.

6 green chillies (slit into halve lengthwise) - adjust  to your spice levels

5 cups of water

Salt to taste

Others:

A Pressure cooker

 How to:

  • Heat oil in a pressure cooker. On low flame add mustard seeds, cumin seeds and let them splutter. Add moong dal, increase the flame to medium heat and fry till light golden brown (about 2-3 mts). Take care not to burn them while frying. As you fry the moong dal a nice aroma emanates the kitchen.
  • Turn the flame to low again. Add curry leaves, dried red chillies, and saute for a few seconds. Then add sliced onions, green chillies, salt and saute for 2 - 3 minutes.
  • Add water, adjust salt. Increase the flame and bring to a good boil. (Check the taste of the water. If its salty then your upma would have the right amount of salt after cooked. If it is’nt salty then adjust. Once you add ravva the salt cannot be adjusted so make sure you do the check before adding it)
  • Reduce heat to low and slowly add the rava to water and mix it continuously so it combines well with the water and does’nt form lumps.
  • Put the pressure cooker lid on, and place the whistle. Increase heat to high and pressure cook till 3-4 whistles. Turn off the flame. Allow the pressure to go away before you attempt to open the lid.
  • Serve with avakaya (mango pickle) or tomato pachadi (tomato pickle) or any other pickle of your choice on the side.