Aval Upma

Instructions

1. 1

   Prepare the Poha: Place the thick poha in a colander or large sieve. Rinse under cold running water for about 30-45 seconds, tossing gently with your fingers to ensure all flakes are moistened. Do not over-rinse or soak. Let it drain completely in the colander for 5-10 minutes. The poha will absorb the residual moisture and become soft and fluffy.

2. 2

   Start the Tempering: Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.

3. 3

   Sauté Dals and Peanuts: Add the urad dal, chana dal, and raw peanuts to the pan. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.

4. 4

   Sauté Aromatics: Add the slit green chilies, curry leaves, and asafoetida. Sauté for another 30 seconds until the curry leaves turn crisp and fragrant. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

5. 5

   Combine and Cook: Reduce the heat to low. Add the turmeric powder and mix for 10 seconds. Add the drained poha, salt, and sugar to the pan. Gently toss everything together until the poha is evenly coated with the spices and turns a uniform yellow color. Be careful not to break or mash the flakes.

6. 6

   Steam the Upma: Cover the pan with a lid and let the upma steam on the lowest heat for 2-3 minutes. This step is crucial for making the poha soft and allowing it to absorb all the flavors.

7. 7

   Garnish and Serve: Turn off the heat. Uncover the pan, drizzle the fresh lemon juice, and sprinkle the grated coconut and chopped coriander leaves over the top. Give it a final gentle mix and serve immediately while hot.