Poha (flattened rice, a.k.a. "aval" in Tamil) upma

 

Introduction:
Upma = "uppu" (salt) + "maavu" (flour). Those are the basic ingredients, and there are therefore many variations of this dish. It is one of the most ubiquitous breakfast dishes in South India, and can be enjoyed at any time of day either as a snack or a meal. This version uses flattened rice, which is sold at Indian stores as either "aval" in Tamil or "poha" in Hindi/Marathi. This is really quick dish to make -- ten minutes at best, and is therefore a great option for when you're hungry.

Ingredients:
Oil - 2 tbsp
Chana (split Bengal gram) dal - 1-2 tsp
Cashews, halved (optional) - 2 tbsp
Mustard seeds - 1 tsp
Hing (asafoetida, optional) - a pinch
Curry leaves - 6-8
Green chilies (I use chile arbol verde), chopped fine - 2-3
Ginger, chopped - 1" piece
Onion, chopped fine - 1 medium
Salt - to taste
Turmeric powder - 1/2 tsp
Poha - 2 cups
Hot water - 1/4 to 1/2 cup
Cilantro leaves, chopped - 1/2 cup
Lemon juice (optional) - 1 tsp or to taste

Method:
Heat the oil in a wok. When hot, add the mustard seeds, chana dal, and asafoetida. Add cashews if using. Mix and add curry leaves. Add ginger and green chilies. When they splutter, add the onions and stir well to coat. Cook on a medium high flame for a few minutes. Add salt to taste and cook until onions are soft. Add turmeric powder and stir. Add the poha and mix well. Cook for 2-3 minutes on an open flame. Add 1/4 cup of hot water and stir immediately. Lower flame to medium and cook covered for 5-7 minutes -- check the water about 2 min in, if necessary, add a few tbsp more. Wait until all the water is absorbed and the poha turns fluffy. Turn off the stove. Garnish with chopped cilantro and lemon juice before serving.

Enjoy hot! To add extra crispy texture, sprinkle sev on each serving.

Source: Mom's recipe
Author: Shrinkingsodacan

Coconut chutney restaurant style

Ingredients:
Dalia (roasted chana dal) - 3/4 cup or 100 g
Coconut, grated, unsweetened - 1 cup or 100 g
Ginger - 1" piece
Green chilies (I use chile arbol verde) - 3
Water - 1.5 cups
Coriander leaves - 3/4 cup
Sesame oil - 2 tbsp
Red chilies, dried - 3-4
Mustard seeds - 2 tsp
Asafoetida - a pinch
Curry leaves - a handful
Salt - to taste

Method:
Blend the chana dal, coconut, ginger, and green chilies with 1/2 cup water till it forms a thick paste. Separate into two parts and blend each part separately as follows. Add 1/4 cup more water and blend till a paste is formed. Add 1/4 more cup if required. When almost ready, add half of the coriander leaves and blend until done. Repeat the procedure with the other part. Gather both blended parts in a bowl, add salt and 1/2 cup more water. The result should be a pouring-consistency chutney.
Heat the sesame oil. When hot, add the mustard seeds and red chilies. When the seeds splutter, add the asafoetida, turn off the stove and add the curry leaves and mix well. Pour this onto the chutney and mix well.

Author: Shrinkingsodacan