|Daliya upma with coriander, coconut chutney|
Daliya (Bulgur wheat) - 2 1/2 tea cups
Moong dal (Yellow split dal) - 1/2 tea cup
Peas- a handful or less
Beans - 5 to 6
Cauliflower - 6 small florets
Green chillies - 2 slit vertically
Turmeric powder - a pinch
Salt - according to taste
Water - 7 tea cups ( Daliya : Water should be 1: 3 ratio)
Hing(asafoetida) - a pinch
Curry leaves - 3 leaves
Mustard seeds - 1/2 tsp (for seasoning)
Urad dal - 1/2 tsp (for seasoning)
Jeera - 1 to 2 tsps
Ghee/oil - for seasoning
1) Clean the daliya first to remove any impurities. You can buy daliya at the Indian store. You can choose between the coarse and fine varieties. My family prefers the coarser and more chewy variety for upma as it is tastier. The finer variety is more like semolina or upma rava, only it is light brown in color. To this you can add the measured out moong dal and wash them both together, draining any excess water. Place this in a cooker or heavy bottomed saucepan, with a lid. I use a pressure pan as it is faster.
2) Clean and chop all the vegetables into small cubes. You can use any of the vegetables you use to make rava upma. My default veggies are carrots, beans, peas and occasionally cauliflower. Tomatoes and capsicum add a very yummy flavor too.
3) Now add 7-8 cups of water along with salt and veggies to the daliya in the cooker/saucepan. Add a pinch of turmeric and jeera with the green chillies. You can add the jeera while cooking the daliya or while seasoning it. Add salt to taste.
4) Close the cooker and cook on high for 7 mins. After about 2 whistles, simmer it and cook for another 5-10 mins. You will know the daliya is cooked when it starts to give out an aroma of cooked daliya. Allow the cooker to cool.If you feel the upma is not cooked well enough, add little more water and cook for another 5 mins. Coarse daliya takes little longer to cook than the finer variety. I have purposely reduced the water to about 8 cups because many times, excess water spewed out of the cooker making a mess. Remember that the above mentioned measurement includes the water to cook the veggies too. Follow the 1 : 3 ratio to get a liquidy consistency, else on cooling your upma will be very hard.
5) In a small saucepan or kadai, heat ghee/oil.Add mustard seeds, urad dal, pinch of hing (asafoetida powder) and jeera.When the mustard starts to splutter, add curry leaves and remove from the gas. Now add this seasoning to the upma in the cooker and stir once to allow it to blend in.
6) Serve with coconut chutney.
Serving size: This recipe will make about 4 single servings.