This is not the usual sundal we make with legumes/pulses.This is rice upma which my MIL call it arisi sundal. It can be made in a jiffy and its healthy too..Less oil is used.I usually make this for dinner.It tastes the best with coriander leaves thogayal or sambar 🙂 As its a one pot recipe, it is ideal for bachelors and working women to make a quick dinner after coming back from office 🙂 Do try it out and have a relaxed dinner !
Ingredients:
1 cup – 200ml
- Raw rice – 3/4 cup
- Moong dal – 1/4 cup.(Equal ratio of rice & dal is also good)
- Water – 2.25 cups
- Salt – as needed.
- Grated coconut – 1/4 cup
To temper:
- Mustard seeds – 1/2 tsp
- Urad dal – 1/2 tsp
- Green chilly – 1-2 nos
- Curry leaves – a sprig
- Asafetida / hing – 1/4 tsp (half during tempering and half should be added raw in the water)
- Ginger – 1 inch (finely chopped )
- Oil – 2 tsp
Method:
- Dry roast the rice till it puffs up slightly.
- Dry roast the moong dal till it turns light golden brown with a nice aroma.Set aside.
- Both the above process takes hardly 5 mins.
- Then in the same hot kadai , add 1 tsp of oil and do the tempering part.
- As i had mentioned earlier, half the quantity of asafetida should be added while tempering along with the dals.
- After tempering , just add the water,salt , roasted rice & moong dal.
- Now add the remaining hing and ginger pieces.
- Add a tsp of oil and close the cooker with the lid. (adding oil in the water makes the rice separate, u all know this)
- Cook for 1 whistle .Cool, open and add the grated coconut before serving!!
Serve with sambar/ coconut chutney!!!
Have a nice day!!
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