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.