Normally we all make coconut chutney/Tomato /Coriander chutney for upma..But i usually make different sambhar.My hubby likes to have upma with sambhar more than chutney..Also the juicy sambhar when mixed with upma gives a heavenly taste ,…Slurpp!! Even I too love sambhar for upma nowadays ..
Ingredients FOR UPMA:
- Raw rice – 1 cup
- Toor dal – 1.5 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 2 tsp
- Channa dal - 1 tsp
- Green chilly – 2 nos (Slit cut)
- Curry leaves – a sprig
- Ginger – 1 inch ( chopped finely)
- Hing /Asafetida – 1/2 tsp
- Oil – 1 tbsp
- Water – 2.25 cups
- Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
- Heat a cooker (u can use a kadai and transfer everything into cooker..I make it directly in cooker usually) with oil and add the tempering items in the same order..
- Add only half of the hing during tempering..
- Then add the water..Mix well by adding a tsp of oil..Now add the remaining 1/4 tsp of hing and add the rice and dal mixture..Stir it well till the water gets absorbed by the rice,dal mixture..
- Now close the lid and cook for 1 whistle..
- Remove and serve hot with sambhar/Chutney!!
- Toor dal – 1/2 cup
- Tomato – 3-4 nos (finely chopped)
- Small onion – 10 nos (Peeled ) (U can use big onion too )
- Adayar Ananda Bhavan Sambhar powder – 1.5-2 tsp (if u dont have this sambhar powder,u can use MTR,SAKTHI sambhar powders ..)
- Red chilly powder – 1/2 tsp (optional ..I don't use )
- Turmeric powder – a pinch
- Hing /Asafetida – 2 pinches.
- Salt & water – as needed
To dry roast& grind:
- Coriander seeds - 1 tbsp
- Channa dal - 1/2 tbsp
- Methi seeds - 1/2 tsp
- Hing - 1/4 tsp
- Red chillies - 2 nos
- Mustard seeds – 1/4 tsp
- Urad dal – 1 /2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – a sprig
- Oil – 1 tsp
Coriander leaves – to garnish
- Take a pressure cooker and add the items given under “ingredients”..with salt & water..Cook for 2 whistles..Open and mash it well.
- Dry roast all the ingredients & grind it to a fine powder. Add this powder after opening the cooker & add the ground spice powder.Let it boil well..Temper it and garnish with coriander leaves..
- Finally add a tbsp of ghee before serving and mix well or u can temper with ghee..This gives an added flavor to this sambhar !!This is the most important step ..Plz dont forget..
No need to use the tamarind paste/extract for this sambhar..U can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for 1 hr,u can directly run it in the mixie once and repeat the same procedure..
|TOOR DAL : |
Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine, and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.
Other common namesOther common names are तुवरि (tuvari) in Sanskrit, arhar (Hindi/Bangla:অরহর), Rohor (Assamese), Rahar (Nepali), red gram, toovar/toor (Gujarati/Marathi/Punjabi), tuvaram paruppu (Tamil: துவரம்பருப்பு),tuvara (Malayalam :"തുവര" ),togari (Kannada), Kandi (కంది)(Telugu), Yewof ater (Amharic), gandul, guandul, guandu, Congo pea, Gungo pea, Gunga pea, and no-eye pea.
It is useful in the treatment of internal organ swelling. Some herbal practitioners/researchers are of the opinion that it diminishes the swelling of internal organs like stomach, liver, intestines etc. In case of wound or cancer of these organs it is helpful in reducing them. Its recommended usage is: Green leaves of Pigeon peas around 10 grams along with 7 black peppers should be finely ground and mixed in water and then taken as a drink. Green leaves of Pigeon peas ground in water and added to half boiled water should be applied externally on the affected body part. Pigeon peas should be cooked in water (as dal, an Indian dish) and its water should be given to the patient.
Rice, white, long-grain, regular,
Nutritional value per 100 g (3.5 oz)
Energy 370 kcal 1530 kJ
Carbohydrates - 79 g
Sugars 0.12 g
Dietary fiber 1.3 g
Fat -0.66 g
Protein -7.13 g
Water -11.62 g
Thiamine (Vit. B1) - 0.070 mg
Riboflavin (Vit. B2) 0.049 mg
Niacin (Vit. B3) 1.6 mg
Pantothenic acid (B5) 1.014 mg
Vitamin B6 0.164 mg
Folate (Vit. B9) 8 μg
Calcium 28 mg
Iron 0.80 mg
Magnesium 25 mg
Manganese 1.088 mg
Phosphorus 115 mg
Potassium 115 mg
Zinc 1.09 mg
TRIED & TASTED:
CARROT POLI FROM EC’S BLOG:
I should thank EC for posting this yummy sweet just for me..I was elated
I tried this on sunday evening ..I made some small changes in her recipe..I added grated coconut and instead of grinding the boiled carrots ..i grated them..
It tasted excellent and i’ve decided to make it for my guests
Here is the recipe which i followed.This is for my future reference too
- Boiled and grated carrot – 2 nos (medium sized)
- Grated coconut – 1/4 cup
- Sugar – 10 tsp (adjust )
- Cardamom – 2 nos powdered
- Ghee – 1 tsp
- Maida – 3/4 cup
- Cooking soda – a pinch
- Salt – a pinch
- Oil – 1 tbsp
- Kesari color – a pinch
- Water – as needed.
- Knead the dough by mixing all the ingredients and set aside for 30 mins.
- In a kadai take the grated coconut along with sugar…Let it mix well and sugar melt..Then add the boiled,grated coconut,ghee,cardamom powder..Stir it well till it forms a ball and becomes non sticky.
- Remove and set aside.Knead the dough again till it becomes soft.
- Now make the balls of even size and roll it a little.
- Place the stuffing in the middle and cover it by pulling all the sides of the dough,,.Make a ball and pat it to a thin chappathi on a greased polythene sheet..
- Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..
Bye for now