Pasiparuppu Upma / Moong dhal Upma | Upma Recipes

This is one of the signature dishes of my Grandma and I love it. It has a quite a bit of process for a upma but worth the effort. This upma doesn't need a side dish but coconut chutney would be appropriate if you like one.

Ingredients:
Serves - 2 or 3;
Soaking time - 2 hrs;
Preparation time - 30 mins
Split Moong dhal/Pasiparuppu - 2 cups
Ginger - 1 tbsp crushed
Salt - to taste
Yellow onion - 1 medium, chopped
Green chillies - 5, split and cut in half
For seasoning:
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Chana dhal - 2 tsp
Curry leaves - a few

Method:
Wash and soak the moong dhal for a minimum of 2 hrs. I soaked for 12 hrs, planned for breakfast but ended up doing it for dinner. Grind the dhal with ginger sprinkling very little water. I used a grinder, but a blender should also work fine. The batter would be fluffy and soft. Mix 1 tsp of salt and steam in idly plates. When the steamed idlies are cool, crumble them up in a dry blender or food processor.

Heat oil in a non-stick kadai and add the mustard seeds. When it splutters add the urad dhal and the chana dhal. When the dhal get light brown, add split chillies and the curry leaves and the onion. When the onion is transparent add 1 tsp of salt and the crumbled dhal. Mix well for 5 mins and check for salt. Serve hot.

I am sending this upma to this month’s edition of My Legume Love affair #30 hosted by Priya of MharoRajasthanRecipes, event by Susan of The Well Seasoned Cook.

Also sending this to Srivalli's Breakfast Mela.