Usili Upma, a delicious and healthy breakfast dish with rice and moong dal. The rice and dal are cooked fluffy along with flavorful tempering and served with hot and spicy tomato chutney.

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INGREDIENTS
1 Cup Raw Rice Use Ponni / Sona Masoori / Basmati Rice
½ Cup Moong dal 1 Cup - 250ml. I
3¾ Cup Water 1 portion of Rice+Moong dal = 1.5 portion of water
1½ tsp Salt adjust to your taste
FOR TEMPERING
1 tbsp Coconut Oil
1 tsp Mustard seeds
1 tsp Split Urad Dal
1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 Pinch Asafoetida (Asafetida / Hing)
4 nos Red Chili Adjust to your spice level
1 sprig Curry Leaves
3 tbsp Grated Coconut optional

INSTRUCTIONS
DRY ROASTING

Heat a pan. Add moong dal and dry roast in the low flame till you get a nice aroma. When the dal starts to change the color, then remove the dal from flame and set aside.

In the same pan, add the rice. Dry roast the rice till the rice starts to change color slightly. Set this fried rice aside.
TEMPERING

Heat oil in a pressure cooker. Add mustard seeds and allow the seeds to crackle.

To the pressure cooker, add split urad dal and split bengal gram dal. Sauté the dal till the dal turns light brown.

Next, tear the red chili and add it. Also, add curry leaves and hing. Give everything a good mix.

Now, add the dry roasted moong dal and rice. Stir well so it gets mixed with the tempering.
COOKING UPMA

Add 3¾ cup of water to the pressure cooker. Add salt. Stir well. (Note - 1 portion of Rice + Moongdal = 1.5 portion water)

Close the pressure cooker and secure the whistle. Allow the usili upma to get pressure cooked for 2-3 whistles. (always cook 1 whistle less than what you usually cook for rice)

Allow the pressure to naturally release. Open the pressure cooker and gently give a mix without breaking the rice.

Finally add the grated coconut and give it a nice mix.

Usili Upma is now ready to serve with Chutney.

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