Anyone familiar with south Indian cooking need no introduction to upma. Though traditionally made with semolina, this filling and quick breakfast can be made with vermicelli, beaten rice flakes, cracked wheat / rice, rice flour, cornmeal, bread, sago, oats and so on. Today's upma is with beaten rice flakes / poha and the addition of peanut - dalia powder makes it more delectable and interesting.
Ingredients:
2 cups poha (thick variety)
Salt to taste
1/4 cup peanut - dalia powder
2 onions finely chopped
4 - 6 green chillies, finely chopped (More or less depending upon the heat preferred.)
1/4 tsp turmeric powder
For tadka:
2 Tbsp oil, 2 Tbsp peanuts, 1 tsp Bengal gram / chana dal, 1 tsp skinned black gram / urad dal, 1 tsp mustard seeds, few curry leaves
Method:
* Wash the poha thoroughly with water and drain in a colander.
* Heat oil in a pan and add the tadka ingredients. When the dals start turning reddish, add green chillies and turmeric powder and saute for about 30 seconds. Then add the onion and fry on low flame till it turns translucent.
* Next add the poha, peanut - dalia powder and salt to the onion mixture and stir well to combine.
* Cover and cook on low flame until poha is done.
Check what other marathoners are cooking during BM #21.
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