GREEN GRAM RICE UPMA

I made this upma for dinner yesterday. Its a simple one pot meal. It tastes best with sambhar.I add equal amount of rice and green gram dal in this upma. So its very filling and rich in protein. We wanted little mushy . So i added more water.But if u add the quantity of water given below , u'll get the rice grains separate and fluffy..Please use the water according to ur choice.

INGREDIENTS

Steamed rice or Raw rice - 1/2 cup Green gram / Pacha payaru - 1/2 cup Water - 1 - 1.25 cups Salt - As needed To temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Channa dal - 1/2tsp Green chilly - 1 no (slit into two) Curry leaves - A few Ginger- 1 inch (cut into pieces) Hing / Asafetida - 3-4 generous pinches

METHOD

• Heat a kadai and dry roast the rice till it slightly puffs up.
• In the same kadai add a tsp of oil and roast the green gram until nice aroma arises.It may take 5-8 mins.
• Now heat 1 tbsp of oil and temper the items given above in the same order.
• Then add the roasted rice and dal. Add the required water and salt .Transfer everything into a pressure cooker.
• Add a drop of oil and a pinch of hing .Pressure cook for one whistle.

Delicious upma is ready to serve. I served with AAB sambhar.

KITCHEN CLINIC

GREEN GRAM The green gram is one of the most wholesome among pulses in India. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. The green gram forms a very nutritious article of diet. It is consumed in the form of whole dried seeds and in the form of dal prepared by splitting the seeds in a mill. The sprouted mung beans are a highly nutritious food. The beans are soaked overnight, drained and placed in containers in a dark room. They are sprinkled with water every few hours and the sprouts are ready in about three days. One pound of dry beans gives six to eight pounds of sprouts. There is an amazing increase in nutrients in sprouted beans when compared to their dried embryo. Natural Benefits and Curative Properties of Green Gram. Cooked dal of green gram is a very digestive food for invalid and sick persons. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health. It is an aperient i.e. a laxative. when given in large quantities. The soup made from it is the best article of diet after recovery from acute illness. Applied in the form of powder. it is said to be useful in relieving the heat or burning of the eyes. A poultice of this powder is useful for checking secretion of milk and reducing distention of the mammary glands Fevers :- Water in which green grams arc soaked is an excellent medicine during cholera, measles, chicken-pox, small-pox, typhoid and all types of fevers. It can be given in a small quantity even during acute phase of appendicitis. Beauty-Aid :- Flour of the green gram is an excellent detergent and can be used as a substitute for soap. It removes the dirt and does not cause any skin irritation. Its application over the face bleaches the color and gives good complexion. Black gram flour is also used for washing the hair with green gram paste to lengthen hair and prevent dandruff. Uses of Green Gram The dried beans are boiled and are eaten whole or after splitting into dhal. They are parched and ground into flour after removal of the seed-coat. This flour is used in various Indian and Chinese dishes. The green pods are eaten as a vegetable. In China and the United States it is used for bean sprouts. Green Gram (Whole dried Seeds)* Food Value Minerals and Vitamins Moisture - 10.4% Calcium - 124 mg Protein - 24.0% Phosphorus - 326 mg Fat - 1.3% Iron - 7.3mg Fibre - 4.1% Small amount of Vitamin B Complex Minerals - 3.5% Carbohydrates - 56.7% Calorific Value - 334 *Values per 100 gm's edible portion