Easy Arisi Upma | Rice Upma Recipe In Pressure Cooker – Fasting Lunch Recipes/Vrat Food

• Raw rice/Pacha arisi – 1 cup
• Toor dal – 1.5 tbsp
• Salt – as needed
• Water – 2.25 cups
• Pepper corns – 1/2 tsp  ( crushed powder)

To temper

• Cooking oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal -1 tsp
• Chana dal – 2 tsp
• Red chillies – 2nos
• Ginger – 1 inch piece( finely chopped)
• Curry leaves – few
• Asafetida/Hing – 1/8tsp

Click HERE for Sambar Recipe ( Omit onions)

• Take raw rice & toor dal in a big mixie jar and grind it coarsely like rava. Remove in a bowl. Wash well, drain the water and set aside. If you are using small sized jar, grind in batches. Crush the pepper and set aside.

• Heat a cooker base with oil and temper mustard seeds, urad dal and chana dal. Saute until dals turn golden brown. Now add the pinched red chillies, ginger, curry leaves and hing. Saute for a while. Add water and required salt.
• When the water comes to a roll boil, add the ground rice+dal. Keep mixing in high flame till 80% of the water is absorbed by the rice. Close the cooker and put the weight valve. Cook in low flame for one whistle. It will take 10-15 minutes based on the size of cooker.

  

• Open the cooker after the steam is released. Add the crushed pepper powder. Mix well and serve hot with sambar or chutney ! This upma looks mushy when hot but it will separate as it cools down.

• Traditionally rice & dal should be washed & soaked for 2 hours. Then it should be spreaded in a towel or paper for 10 minutes. It should be ground coarsely in batches. By doing this way, you get really soft upma. But the method I have suggested saves time and this upma can be done quickly.So its finally your choice of making it : ))
• You can replace red chillies by green chillies too.
• You can make the same upma using broken rice/Noi.