Togarikalu Akki Recipe - Karnataka Style Rice Rava Upma with Fresh Pigeon Peas

Name: Togarikalu Akki Recipe - Karnataka Style Rice Rava Upma with Fresh Pigeon Peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 2 cup Rice Rava (2 cups Rice rava); 1 cup Split Pigeon Peas (1 cup Fresh Green Toor Dal (Pigeon Pea) + 4 tablespoons Arhar dal (Split Toor Dal)); 3 tbsp Coconut (3 tablespoons Fresh coconut grated); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 sprig Curry leaves (1 sprig Curry leaves); 1 tbsp Vegetable Oil (1 tablespoon Oil); 0 pieces Table Salt (Salt to taste); 2 tsp Cumin Seeds (2 teaspoons Cumin seeds (Jeera)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns)

Togarikalu Akki Recipe - Karnataka Style Rice Rava Upma with Fresh Pigeon Peas - Upma Recipes (Indian)

20 minIndian

Servings4

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Steps

1To begin making Togarikalu Akki Recipe, make a coarse mix of toor dal, cumin seeds and peppercorns using a mixer grinder and keep aside.
2Heat oil in a pressure cooker on medium heat, add the mustard seeds, chana and urad dal and let it crackle.
3Add the red chillies, asafoetida and curry leaves and let it splutter.
4Add the fresh pigeon peas and saute for a minute.
5Now, add the ground toor dal mix and saute for another minute.
6Add the rice rava, 3 1/2 cups of water, season with salt, close the lid and cook till one whistle and switch off the flame.
7Allow the pressure release naturally, open the lid and fork it up so it doesn't stick to each other.
8Serve the Togarikalu Akki Recipe in kids lunch box or for breakfast along with a hot cup of masala chai.