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8 Dec 2013

Avarekalu Upma / Broad beans or Fava beans Upma / Vaal beans Upma /
















Servings: 2


Ingredients:


Content
 Quantity
 Comment
Bansi Rava / Bombay Rava / Wheat Sooji
1 cup

Ghee
1 tsp
For roasting
Salt
To taste

Sugar
A pinch

Green chilies
2 small
Slit
Onion
1 medium
Sliced thinly
Tomato
1 medium
Chopped 
Coconut
¼ cup
Desiccated
Coriander leaves
2-3 tsp

Water
2 cups

Oil
2 tbsp

Mustard seeds
1 tsp

Jeera
1 tsp

Curry leaves
1 sprig

Turmeric powder
A pinch






















Method:

Pressure cook Vaal beans for 2-3 whistles with a pinch of salt.



Heat ghee in a kadai and roast sooji till light brown and keep it aside.


Heat oil in the same kadai and add mustard seeds. Once they start spluttering add jeera and curry leaves. Add onions, green chilies and a pinch of turmeric and saute till translucent.


Add tomatoes and a pinch of salt and cook till soft. 


Add the cooked vaal beans and mix.


Add water, salt to taste, sugar and bring it to a boil.


Add the roasted sooji and mix and cook covered for 5mins or till the sooji is cooked. Add the grated coconut and coriander leaves, turn off the heat and cover it for 2mins. 


Serve hot with chutney or as it is.

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