Yellow Moong Dal – 2 tbsp
Barnyard Millet Flakes – 1 cup
Green Chili – 1
Curry leaves – 5 to 6 leaves
Grated Coconut – ½ cup
Salt – ½ tsp heaped
Water – 1 cup approx
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Hing – ¼ tsp
Coconut Oil – 1 tbsp
Soak the moong dal in water for at least 1 hour.
Then drain the water and set aside.
Rinse the millet flakes and sprinkle some water (atleast ¼ cup) over 1 cup of barnyard millet flakes and mix well. Let it sit for 7 to 10 minutes.
Heat the kadai and add oil.
Once the oil is hot, add the mustard seeds, urad dal, hing, curry leaves and broken green chilies.
Then add the drained moong dal and salt.
Cook until the water evaporates.
Now add the barnyard millet flakes and mix well.
Sprinkle some water and let it cook for two to three minutes.
Then add the grated coconut and mix well.
Turn off the heat, and that’s it.
Simple yet delicious barnyard millet flakes upma is ready.
Instead of drizzling water over barnyard millet flakes, you can soak the barnyard millet flakes in water and if you are soaking thoroughly, then drain the water after 3 to 4 minutes. If not the upma will be sticky.
Moong dal is completely optional. But it adds nice texture and crunchiness to the upma. A bit of protein is always good.
Adjust the salt and spice as per your preference.
1 tbsp of coconut oil is on the higher side, but it adds nice fragrance and doesn’t let the upma go dry.
If you are serving immediately, you can reduce the oil.
Also instead of coconut oil, you can use oil of your preference.