Aval Upma Recipe (Poha Upma)

Ingredients

• 2 cups aval (medium poha)
• 1 medium onion sliced thinly or chopped
• 2 green chilies slit or chopped
• 1 medium tomato deseeded & chopped (optional)
• 1 teaspoon ginger
• ½ to ¾ teaspoon salt (adjust to taste)
• 1 to 2 tablespoons lemon juice (adjust to taste) (optional)

To Temper

• 1½ tablespoons oil
• 1 sprig curry leaves
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds (jeera, optional)
• 3 tablespoons peanuts (or cashews)
• 1 teaspoon urad dal (black gram skinned & split)
• 1 teaspoon chana dal (bengal gram) (optional)
• ¼ to ⅓ teaspoon turmeric
• ⅛ teaspoon asafoetida (hing) (optional)

To Garnish (optional)

• 2 tablespoons coriander leaves finely chopped
• 2 tablespoons raw coconut (fresh or frozen, grated)

Steps

Preparation

1. Put aval in a bowl and rinse well twice, then drain completely. Cover and leave aside to soften while preparing the other ingredients.
2. Press a few grains between your fingers: they should be soft and mash easily. If still hard, sprinkle a little water and keep covered until the tempering is done.

How to Make Poha Upma

1. Heat oil in a pan and fry cashews or peanuts until golden and aromatic. Remove to a plate for garnishing at the end. In the same pan, add chana dal, urad dal, mustard and cumin seeds.
2. Fry until the lentils are golden and aromatic, then add hing, onions, green chilies, curry leaves and ginger.
3. Sauté the onions until transparent, then add tomatoes, turmeric and salt. Sauté until the tomatoes break down into a mush and lose their raw flavour. If the pan is too dry, you may splash in a little water and cook.
4. Mix in the softened poha thoroughly. Cover and steam over low heat until really hot and steaming. If the aval is too dry, sprinkle a little water; do not pour it in.
5. Turn off the stove and taste. Add more salt if needed, squeeze in lemon juice and mix thoroughly. Garnish with the fried peanuts or cashews, coconut and coriander leaves.
6. Serve the aval upma hot with plain curd or tea/coffee.