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.
Cuisine Andhra, Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 3People
Calories 370kcal
Equipment
Wok or heavy-bottomed vessel with lid
Spatula
Knife
Chopping Board
Ingredients
1/2CupRice(~125 gms)
1/2CupWhole Moong(~125 gms)
3CupsWater
For Tempering
1tbspOil(Sesame Oil, preferred)
2tspUdad Dal
1tspMustard Seeds
1tspCumin Seeds
3-4Green 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.