Rice rava upma with chana daal and scallion garnish

Ingredients

• 2 cups Rice rava
• 4 cups water
• 1/2 cup chana daal soaked in water for abt half hr
• 2 dried red chillies
• 1 fresh green pepper
• 1 tabs chopped fresh ginger
• chopped spring onions (scallions) for garnish

for tempering:

• 2 tablespoons oil
• 1 teaspoon cumin
• 1 teaspoon mustard seeds
• 1 teaspoon urad daal

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Preparation

• Heres how to make rice rava:
  Wash the rice a couple of times with water, drain and air dry it in a single layer on a clean cloth or paper towels until all the rice is dried out. Coarsely grind the rice using a grinder and sift off the fine flour. The rava that remains after removing the fine flour is used here.
• Method:
  Heat oil in a large pan and add the tempering ingredients.
• When the seeds start to splutter add the dried red chillies followed by green chilies and ginger. Saute for a few secs and stir in the soaked and drained chana daal. Mix and saute for a couple of minutes.
• Now add water to it and desired amount of salt and cook with the lid closed until the water starts to boil. Stir in the rava and mix well.
• Close the lid and let cook for another 8-10 minutes on medium flame until all the water is taken up and the rava is cooked well.
• Stir occasionally while it is cooking. Turn off the flame and garnish with chopped scallions and rice rava upma is ready to serve.
• Serving suggestions: Serve hot with pickel or chutney of choice.