Moong Daal Upma

Few days back I was chatting with my friend and colleague Poornima. She was very happy about my blog. So she voluntarily gave me two recipes. Here is the first one. The other one requires deep frying, so I haven’t tried yet.

This requires a bit patience. When I read the recipe, I thought, ‘Such a big procedure for upma!! (I am not a great fan of upma). But still, Poo is telling the recipe, so it should be good’.

Then the very next day I prepared it. While preparing, it was giving some bad smell of moong daal. So I again started thinking…’who will eat it, if it smells this bad!!’. Still I prepared it, and it was amaging. Just give it a try, though throughout you will feel its a bad idea, finally I am sure you will be happy to have prepared this!!!.

Moong daal(hesru bele, mooga daali) 1 cup
Onion(chopped) 3/4th cup
Lemon juice 2 tbl spns
Curry leaves 1 strand
Green chillies 4-5
Mustard seeds 1 tea spn
Coriander leaves 3-4 strands
Oil 1 tea spn

Soak moong daal in water for 3hrs (I soaked it for just 1 hr or may be less than that). Grind with salt without adding water(if required, add very less water) it to a coarse paste.
Make small balls with hand, keep on idli stand or a normal vessel and cook on steam (the way idli is cooked).Powder the cooked balls with hand to remove big lumps. (Ignore the bad smell of cooked moong daal at this stage!!!).
Heat oil and add mustard. When it starts spluttering, add curry leaves, green chillies. Fry for some more time. Now add onion and fry till they turn slightly brownish. Add moong daal powder prepared already and a little salt ( Salt is already added while grinding, so add only a little at this stage). Add coriander leaves and Lemon juice.
Serve hot.

Serves : 3
Preparation time : 30min

14 thoughts on “Moong Daal Upma”

  1. Thanks Annita for the comment.
    Ujwala, Vineela, Thanks for the meme. Even Anthony and some others have tagged me with the meme. Unfortunately I did not get time till now. I will post about it soon.

  2. Shilpa….Mooga dali usli is prepared a lot in South Kanara. It is eaten with powa. (Kalayilo – which is made with powa pitto) Do let me know in case you require this receipe. …..Thanks

  3. the problem i faced is that it is not soft when i cook it like idli and remove. it was quite hard 🙁 dont know what went wrong.

  4. Geetha, when you steam it, it becomes like stone. Same thing happened to me. But then you have to make powder of it and make upma.

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