Pesara-Biyyam Rava Upma
Pesara Biyyam rava is nothing but coarsely ground rava of moong dal and raw rice. We prepare upma with this rice-lentil combination, a khichdi of sorts. I also like to add split moong to this upma, making it a light and filling meal.
Pesara Biyyam Rava Upma Recipe
Prep & Cooking Time: 30 mts
Serves 4-5 persons
Cuisine: South Indian
1 1/2 cups pesara-biyyam ravva
1 finely sliced large onion
1/4 cup pesara pappu/yellow moong dal, dry roast for 3-4 mts
2 slit green chillis
1″ ginger finely chopped (optional)
1 tbsp oil
3/4 tsp mustard seeds
1 tsp cumin seeds
3 dry red chillis, de-seed and tear
12-15 curry leaves
1 Heat oil in a cooking vessel, add the mustard seeds and let them splutter. Add the cumin seeds, red chillis and curry leaves and saute them till the cumin turns slightly brown.
2 Add the sliced onions and ginger, saute for 2 mts.
3 Add the dry roasted moong dal and saute on medium heat for 3-4 mts.
4 Now, add 4 1/4 cups of water and salt and bring to a boil. Reduce flame, add the pesara-biyyam rava slowly and keep stirring till it combines well. Place lid and cook till the rava turns soft and the water evaporates completely. Garnish with coriander leaves.
5 Serve hot with chutney or pickle of your choice.