Moong dal upuma and sheera / pasi paruppu pittu

Ingredients

• 1 cup Moong Daa
• 1 Hand full Boiled Rice
• Seasoning for Spicy Flavor
• Mustard Seeds
• Channa Daal
• Urud Daal
• Green Mirchi
• Curry leaves
• Oil
• Salt

For Sweet Flavor:

• Sugar
• Badam, Pista, Elaichi, Kaju, Kismiss
• Water

You may like

Butternut and red lentil soup

Preparation

• Soak the rice up to 12 hrs/overnight & moong daal is about 2 to 3 hrs. Then grind them as batter like rava mixture. Don’t grind them very smoothly. Just run it once. That’s it.
• Grease the oil in idli plates and bake it as idli. Once idli done keep it aside for cooling and then smash the idli as powder format
• You can prepare this recipe in 2 types of flavor.
  
  1. For Spicy Flavor Method:
  Heat oil in a heavy saucepan. Fry the mor molaga/ Masala Mirchi and keep it aside. In the same oil add mustard and urad daal seeds allow for spluttering. Add the curry leaves, turmeric pwder, salt and fry for 5 to 8 mins. Add the cooked idli pittu and stir very gently, with a wide spatula till oil coats evenly. Garnish with coriander.
• 2. For Sweet Flavor:
  Heat the pan, put the water and 1 1/2 cup sugar bring them to boil, once sugar dissolves nicely, then add 1 cup pittu mixture and mix well. Fry the kaju,Badam, kismiss in ghee & put them on top.
• Serving: Serve Hot with mor molaga.