Authentic Rice & Toor Dal Upma Recipe – South Indian Breakfast

Last Updated on 3 months by Neha Deshmukh

Authentic Rice & Toor Dal Upma Recipe – South Indian Breakfast

Introduction

There’s just something so comforting about a warm bowl of upma to start the day, isn’t there? It’s a classic South Indian breakfast that’s both incredibly flavorful and surprisingly easy to make. I remember my grandmother making this for me every time I visited – the aroma of the tempering spices would fill the entire house! This particular version, with rice and toor dal, is a family favorite, and I’m so excited to share it with you. It’s a little different from the usual semolina (rava) upma, offering a lovely texture and a subtle nutty flavor.

Why You’ll Love This Recipe

This Rice & Toor Dal Upma is more than just a breakfast; it’s a hug in a bowl! It’s:

• Flavorful: The combination of spices creates a wonderfully aromatic and delicious dish.
• Nutritious: Packed with carbohydrates and protein, it’s a great way to fuel your morning.
• Easy to make: Even if you’re new to South Indian cooking, you’ll find this recipe straightforward.
• Versatile: Easily adaptable to your spice preferences and dietary needs (more on that later!).

Ingredients

Here’s what you’ll need to create this delicious upma:

• 1 cup raw rice
• 2 tablespoons toor dal
• 1 teaspoon black pepper (adjust to taste)
• 1 teaspoon cumin seeds
• 2 & ½ cups water (approximately – you might need a little more)
• 2 teaspoons coconut oil
• Salt to taste
• 1 tablespoon oil
• 2 teaspoons urad dal
• 2 teaspoons chana dal
• ½ teaspoon asafoetida (hing)
• 2 red chilies (broken into pieces)
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this upma special:

• Toor Dal: Don’t skip the toor dal! It adds a lovely texture and a subtle nutty flavor that really elevates the upma. It also boosts the protein content, keeping you fuller for longer.
• Black Pepper & Cumin: This dynamic duo is a staple in South Indian cuisine. Black pepper adds a gentle warmth, while cumin brings an earthy aroma. I like to lightly crush them before adding for maximum flavor.
• Coconut Oil: Trust me on this one. Coconut oil is the traditional fat used in South Indian cooking, and it imparts a unique, fragrant flavor that you just won’t get with other oils. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the rice and toor dal a good wash. Then, soak them together in water for about 10 minutes to 2 hours. This helps soften them for a smoother texture. After soaking, drain them well and spread them on a clean cotton cloth for about 10 minutes to remove excess moisture.
2. Now, coarsely grind the rice-dal mixture in batches using a blender. You don’t want a super-fine powder; a slightly coarse texture is perfect. Separately, lightly crush the black pepper and cumin seeds – you can use a mortar and pestle or the back of a spoon.
3. Heat the oil in a pressure cooker over medium heat. Add the mustard seeds and let them splutter. Then, add the urad dal and chana dal, and sauté until they turn golden brown. Add the asafoetida, red chilies, and curry leaves, and sauté for another 30 seconds until fragrant.
4. Pour in the water and add salt. Bring the mixture to a boil, then gently mix in the ground rice-dal mixture. Stir continuously to prevent lumps from forming. Cook until it reaches a porridge-like consistency.
5. Close the pressure cooker lid and cook on medium heat for 2 whistles. If you don’t have a pressure cooker, you can simmer it covered in a pot for about 15 minutes, stirring occasionally.
6. Once the pressure has released, open the cooker and fluff the upma with a fork. Drizzle with coconut oil and serve warm!

Expert Tips

• Don’t Overcook: Overcooked upma can become mushy. Keep a close eye on it, especially during the pressure cooking stage.
• Adjust Water: The amount of water needed can vary depending on the type of rice you use. Start with 2 ½ cups and add more if needed to achieve the desired consistency.
• Tempering is Key: The tempering (the spice mixture) is where all the flavor comes from. Don’t rush this step!

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your asafoetida doesn’t contain wheat flour (some brands do).
• Spice Level Adjustment: My family loves a little heat, but you can easily adjust the spice level. Reduce the number of red chilies or omit them altogether for a milder flavor.
• Regional Variations: In Tamil Nadu, you might find upma made with a little more coconut. In Kerala, they sometimes add finely chopped vegetables like carrots and peas. Feel free to experiment!

Serving Suggestions

Upma is fantastic on its own, but it’s even better with:

• A side of coconut chutney
• Sambar (lentil-based vegetable stew)
• A cup of hot filter coffee

Storage Instructions

Leftover upma can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

FAQs

• What is the best type of rice to use for Upma? Short-grain rice like sona masuri works best, as it becomes nice and fluffy.
• Can I make this Upma ahead of time? While best enjoyed fresh, you can prepare the rice-dal mixture and tempering ahead of time. Store them separately and combine when ready to cook.
• What is Asafoetida (Hing) and why is it used? Asafoetida, or hing, has a pungent aroma but adds a unique savory flavor to Indian dishes. It also aids digestion.
• Can I use a different type of dal instead of Toor Dal? While toor dal is traditional, you can experiment with moong dal (yellow split lentils) for a slightly different flavor.
• How do I adjust the consistency of the Upma? If the upma is too thick, add a little more hot water. If it’s too thin, cook it for a few more minutes, stirring constantly.