Pesara Biyyam Nooka Upma | Whole Moong and Rice Rava Upma
This hearty, protein-rich Pesara Biyyam Nooka Upma is made with coarsely ground whole moong and rice. This traditional vegan, gluten-free recipe from the Guntur district of Andhra is served as breakfast with some dahi of pickle on the side.
Equipment
- Wok or heavy-bottomed vessel with lid
- Spatula
- Knife
- Chopping Board
Ingredients
- 1/2 Cup Rice (~125 gms)
- 1/2 Cup Whole Moong (~125 gms)
- 3 Cups Water
For Tempering
- 1 tbsp Oil (Sesame Oil, preferred)
- 2 tsp Udad Dal
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 3-4 Green Chillies (Finely Chopped, ~2 tsp)
- 1" Ginger (Finely Chopped, ~2 tsp)
- A Few Curry Leaves
Other Ingredients
- Salt to Taste
Instructions
Making the Whole Moong and Rice Rava
- Pulse 1/2 cup rice (~125 gms) to a coarse powder. Ensure you do not grind it too fine.
- Grind 1/2 cup whole moong (~125 gms) to a coarse bits.
- Mix the two ravas together.
Making the Pesalu Biyyam Nooka Upma
- In a heavy-bottomed vessel, over medium flame, heat 1 tbsp oil.
- Add 1 tsp mustard seeds and wait till they crackle.
- Now, add 2 tsp udad dal and stir-fry till it turns golden brown.
- Next, add 1 tsp cumin seeds and stir-fry for a few seconds.
- Add 1 tsp chopped green chillies (3-4 chillies), 1 tsp chopped ginger (1" piece), and a few curry leaves.
- Stir-fry for a few seconds.
- Add 3 cups water and some salt.
- Bring the water to a boil.
- Lower the heat and add the rice+whole moong rava, and mix well.
- Cover and cook on low flame till the water is absorbed and the upma is cooked. Stir at regular intervals or the upma will stick to the bottom of the vessel and char.
- Serve the Pesara Biyyam Nooka Upma immediately with Dahi or and Andhra pickle such as Avakai.
Nutrition
Calories: 370 kcalCarbohydrates: 65 gProtein: 14 gFat: 6 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 3 gTrans Fat: 1 gSodium: 366 mgPotassium: 596 mgFiber: 10 gSugar: 4 gVitamin A: 94 IUVitamin C: 28 mgCalcium: 89 mgIron: 4 mg