Arsi Upma or Rice Upma is my and my dad’s favorite South Indian dish. It is my comfort food actually. It is no special recipe in terms of the process. In fact it is fairly simple. It’s the flavors that make the difference. It is similar to Khichdi that we make. Its made with rice and lentils and is cooked in pressure cooker. However the tempering has a South Indian touch.
Somehow I never got the Arsi Upma/Rice Upma recipe right. Something would always go wrong with it. Either it would get very soggy or very dry. Something was just not right. I have seen my mom make it, my MIL make it and my aunt make it, have noted down their recipes many times but it just wouldn’t come right. I think it was a mental block. My sister-in-law’s mom also makes this dish and it tastes exactly like my mom’s recipe. So this time when my brother and sister in law were visiting us, I asked her for her mom’s recipe. I decided to give it a shot one more time.
Thankfully, this time I nailed it! I was elated. The recipe is perfect, it’s tried and tested many times. Just stick to the proportion of water versus lentils and rice. Sharing this recipe with all of you. This post is dedicated to my sister-in-law and her mom! Thank you 🙂
3 cups white rice
1 cup tur dal
2 spoons moong dal
2 spoons chana dal
4-5 dried red chillies
Pinch of asafoetida
1 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
1/4 cup chopped cilantro
2-3 curry leaves (optional)
Dry grind the rice and all the dals separately. You need not make it fine powder, they just need to be broken. Add 1 tbsp oil and mix it lightly. Keep it aside for 5 minutes.
Meanwhile, heat a pan, add a tbsp of oil, temper cumin, mustard, urad dal, chana dal and red chillies. You can add curry leaves as well if you using it.
for 4 total cups of rice and lentils, you need to add 8 1/2 cups of water. You the same cup for measuring rice and water. Add water to the tempering along with salt. Bring the water to a boil. Keep stirring.
Now slowly add the broken rice and lentils. Mix swiftly to avoid lumps. Add cilantro as well.
This is how it will look in a minute.
Transfer this to a pressure cooker and let it cook for 3-4 whistles. Once done, give it a light mix and serve it hot.
Arsi Upma/Rice Upma is normally enjoyed with rasam or pickle. I like it just the way it is. Some even add grated coconut to this. But this is going to be my go to recipe whenever next time I feel like having Arsi Upma. This recipe is even more special to me because I have used my new DSLR camera – Nikon. All the final pictures of the dish are from Nikon. I am very pleased with the outcome. It’s my Christmas gift from KR. 🙂 Do leave me a comment if you like this recipe or if you have any other tips in making this dish.