Togari kaalu uppittu (green pigeon peas upma)

 

Ingredients 

Togari kaalu ( green pigeon peas)—1 cup

Medium rave (semolina//sooji //upma rava)—1 cup

Onion (irulli//pyaz)—1 medium 

Green chillies (hasiru menasina kayi//hari mirch)—2

Ginger (shunti//adarak)—small piece 

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Sambar powder (huli pudi)—1 tablespoon 

Karibevu (curry leaves//kadipatta)—few

Coriander leaves (kothambari soppu//hara  dhaniya)—2 tablespoon chopped 

Lemon juice—1 tablespoon  

Water—3 cups

Salt—to taste

Sugar—1 teaspoon 

For seasoning (oggarane)

Oil—5 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Channa dhal ( kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Asafoetida (hing//ingu)—1/2 teaspoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Method 

Take togari kaalu in pressure cooker and  add sufficient water and cook for three whistles on medium flame.

Chop onion  into small pieces and  slit green chillies .

 

Dry roast rava in a pan or kadai on medium flame,until rava turns to light brown.

Transfer to a plate and keep it aside.

Heat oil in the same kadai,once’s hot enough add sasive,when it crackles,add jeerige,channa and urad dhal,hing.

Sauté till dhals turns brown.

Now add the green chillies, ginger,karibevu and chopped onion.

Fry till onions turns soft for a few minutes.

Add in  boiled togari  kaalu  and saute for a while.( add water which used for boiling togari kaalu)

Now add water ,turmeric powder,sambar powder,salt and sugar.

Let it boil.

When water starts boiling,add roasted rava little by little stirring all the time on low flame.

Stir continuously so that lumps are not formed.

Cover with a lid and cook on medium flame for about 3 to 4 minutes.

Stir in between.

When uppittu is cooked add coconut grated,coriander leaves and squeezed lemon juice .mix well.

Remove from stove.

Serve hot uppittu with chutney powder and curd.