Hesarukaalu Upittu Recipe - Moong Dal Upma
Hesarukaalu Upittu Recipe is a protein rich breakfast, that is bursting with fresh lemony-zingy flavours and is a great diabetic friendly recipe as well.
Hesarukaalu Upittu Recipe is a Moong Dal Upma which is a unique upma recipe made from soaked split moong dal.
A simple batter is made by grinding the moong dal and steaming them like idlis, these islis are then crumbled and tossed in a tadka to make this upma.
Garnishing it with coriander, freshly grated coconut, it adds a crunch and bite to the soft upma.
Serve Hesarukaalu upittu Recipe along with Chammanthi Chutney Recipe and South Indian Filter Coffee Recipe for a complete South Indian breakfast.
You could also serve it as an evening snack with chai or as a light dinner.
Look at more of our diabetic-friendly recipes
20 M
30 M
50 M
4 Servings
Ingredients
- 1 cup Yellow Moong Dal (Split) , soaked for minimum 4 hours
- 2 Onions , finely chopped
- 10 Green Chillies , (adjust)
- 1/4 teaspoon Asafoetida (hing)
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1/3 cup Green peas (Matar) , boiled
- 3 Dry Red Chillies
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 teaspoons White Urad Dal (Split)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1/2 Turmeric powder (Haldi)
- 50 grams Cashew nuts
- 1-1/2 teaspoons Enos Fruit Salt
- 1 Lemon , freshly squeezed
- 1 inch Ginger , chopped
- Oil , as needed
- Salt , to taste
- 2 tablespoons Fresh coconut , grated
How to make Hesarukaalu Upittu Recipe - Moong Dal Upma
To begin making the Hesarukaalu upittu Recipe,soak the moong dal for at least 4 hours. We need to get the moong dal mixture ready and preheat the steamer.
Preheat the Steamer/Idli steamer by bringing the water to a boil. Grease the idli plates.
In a mixer grinder, combine the soaked and drained moong dal, hing, green chillies, juice of half lemon, 1 tablespoon oil, salt, 3/4 cup of water and blend to a smooth paste.
Into a mixing bowl, add eno in 2 tablespoons of water and gently incorporate the ground moong dal without overworking. Ladle this moong dal batter into the idli plate and steam this for 20 minutes. It should be done in 20 minutes on medium high flame.
Turn off the flame. Remove the idli plates from the steamer and let this cool completely.
Once cooled completely, crumble the steamed moong dal cakes in a mixing bowl with your fingers and set aside.
In a large pan, heat some oil on medium flame, add mustard seeds to let it splutter
Now lower the heat and add urad dal, chana dal, hing, and cashews and ginger.
Keep stirring until they change colour, add curry leaves and add green and red chillies, allowing them to crackle.
Next add the onions and a pinch of salt and cook for 3-4 minutes until the onions are well cooked.
Add turmeric powder, boiled peas and stir. finally add in the crumbled steamed moong dal cakes and mix everything gently.
Add the juice from 1/2 a lemon and adjust salt. Combine and cook for maximum 2-3 minutes only, covered on low heat, until everything comes together.
Top Hesarukaalu upittu Recipe (Moong Dal Upma) with coriander, freshly grated coconut.
Serve Hesarukaalu upittu Recipe along with Chammanthi Chutney Recipe and South Indian Filter Coffee Recipe for a complete South Indian breakfast.
