Rice Rava Upma

Ingredients

• 1 1/4 cups rice rava (cream of rice,
  not idli rava)
• 1 1/2 tsp cumin seeds (jeera)
• 2 red chillies, broken into a couple pieces
• 2 tsp moong dal (split and hulled mung beans)
• 5-6 curry leaves
• 7-8 tsp vegetable oil
• Salt to taste

Preparation

1. Heat oil in a shallow pan or skillet. Add the cumin seeds. As they start to brown, add the red chilies and fry for a couple of seconds until lightly browned, and then add the curry leaves and fry for a couple of seconds.
   
   
2. Add 2 3/4 cups of water, along with some salt and moong dal.
   
   
3. Cover and cook on medium heat, checking occasionally, until the dal is cooked.
   
   
4. Add the rice rava, a little at a time, stirring as you add, to prevent lumps.
   
   
5. Cover and cook on medium heat for about 7-8 minutes. Remove the lid and cook until any moisture evaporates.
   
   
6. Serve the rice rava upma hot with a spoonful of ghee (clarified butter) or just plain. Also tastes great with yogurt.
   

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