Aval Upma (Flattened rice or Poha Upma) is a breakfast recipe. This Upma differs from region to region in India. The recipe which follows is the Upma from the Southern Region of India. I have added Cooked Moong Dal to make it more delicious.
Thick Aval (Jada Poha / Thick Flattened Rice) – 2 cups
Yellow Moong Dal (Pasi paruppu / Green Gram Lentil) – ¼ cup
Oil – 2 tbsp
Mustard Seed (Rai) – 1 tsp
Black Gram Lentil (Urad Dal) – 1 tsp
Cashew Nuts – 6 (Optional) or Peanuts – 1tbsp
Onion – 2 (finely chopped)
Green Chilli – 2 (finely chopped)
Grated Ginger – 1 tsp
Curry Leaves – 1 strand
Carrot – finely chopped – ¼ cup
French Beans – finely chopped – ¼ cup
Grated Coconut – ¼ cup
Haldi – ¼ tsp
Cilantro (Dhania Leaves) – 2 tbsp (finely chopped)
Lemon Juice – ½ tsp
Salt to taste
Wash and rinse the Poha/Flattened Rice – twice. Keep it in the strainer for 10 minutes so that excess water drains away.
Wash and pressure cook Moong Dal with 3 to 4 tbsp of water and a pinch of salt. Pressure cook for 2 to 3 whistles till the Moong Dal is half cooked.
Heat the Oil in a pan. Add Mustard and Black Gram. When the Mustard starts crackling, add Cashew Nuts (or Pea Nuts). Stir for 30 seconds.
Add Onion, Green Chilli, Curry Leaves and Ginger. Cook till the Onion becomes translucent.
Add the Carrot and French Beans. Add the half cooked Moong Dal. Add required Salt. Mix well. Cover the pan with a lid and cook for 5 to 6 minutes in low to medium flame till the vegetables are done stirring in between.
Add the soaked Poha (mixed with a little Salt and Haldi). Cover the pan and simmer for 3 to 4 minutes.
Add Lemon Juice, Grated Coconut, and Cilantro. Mix and stir cook for another minute in low flame.