Raw rice is coarsely ground using a grinder. The ground rice is then cooked along with masoor dal and spices till its completely cooked. Rice masoor upma can be served with mango pickle and with a scoop of yogurt.
Makes: around 2 Servings of Rice Masoor Upma.
Raw Rice 1 cup
Masoor Dal 1/4 Cup
Salt to taste
Ghee 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 6 -8
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Coarsely grind the rice in a spice blender or use rice rawa if available.
Heat a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, pour 2 1/2 cups of water, masoor dal and salt.
Bring the water to a boil, let the masoor dal cook for couple of minutes.
When masoor dal is almost cooked, add ghee and rice rawa.
Stir well and cook covered on low flame for around 10 minutes or until all the water has been absorbed.
Remove from heat and fluff up the upma.
Serve rice masoor dal upma with pickle or yogurt or both.
Notes: Make sure rice rawa is cooked properly before removing from heat.
Suggestions: If the rice rawa is not cooked properly, add few splashes of water and cook covered on low flame till done.
Variations: You can also look for other recipes of upma here.
Other Names: Rice Masoor Upma.