Hesarukaalu Upittu Recipe (Moong Dal Upma)
Rich in protein, this recipe has bursting fresh lemony-zingy flavours and is a great diabetic friendly recipe as well.
Hesarukaalu Upittu Recipe (Moong Dal Upma) is unique upma recipe is made from soaked split moong lentils. This protein rich recipe has bursting fresh lemony-zingy flavours, and a great diabetic friendly recipe as well. Enjoy Hesarukaalu upittu Recipe (Moong Dal Upma) as an evening snack with chai or an early dinner, garnished with coriander, freshly grated coconut and fried ginger julienne.
Look at more of our diabetic-friendly recipes
- 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) , steamed/cooked
- 3 Dry red chillies
- 1 teaspoon Mustard seeds
- 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 , juiced
- 1 inch Ginger , julienned
- Cooking oil , as needed
- Salt , to taste
- 2 tablespoons Fresh coconut , grated
How to make Hesarukaalu Upittu Recipe (Moong Dal Upma)
To prepare Hesarukaalu upittu Recipe (Moong Dal Upma), soak moong dal for at least 4 hours, cook peas and get prep with all the ingredients. In a mixer grinder, add moong dal, hing, green chillies, juice of half lemon, 1 tablespoon oil, salt, 3/4 cup of water and blend to a smooth paste.
Now, get the Steamer/Idli steamer ready for steaming. Grease the steaming dish/tin, bring water to a boil in the steamer.
Add eno in 2 tablespoons of water and gently incorporate into the batter without overworking. Transfer this into the steaming dish and steam this for 20 minutes. It should be done in 20 minutes on medium high flame. Let this cool completely.
Now crumble the steamed cakes into tiny granules with your fingers and set aside.
In a large pan, heat some oil add ginger to fry it till golden and remove it on a plate.
Adjust oil as required in the same pan and in the hot oil, add mustard seeds to let it crackle.
Now lower the heat and add urad dal, chana dal, hing, and cashews.
Keep stirring until they change colour, add curry leaves and add green and red chillies.
Stir them for a minute and add onions and a pinch of salt and cook for 3-4 minutes until the onions are well cooked.
Add turmeric powder to the pan and give it a mix, add the cooked peas and stir, tip in the moong dal granules 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 combines. (Overdoing hardens the recipe)
Top Hesarukaalu upittu Recipe (Moong Dal Upma) with coriander, freshly grated coconut and fried ginger julienne and serve during tea time or dinner.
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.