INSTANT POT WHEAT RAVA UPMA RECIPE

 

INSTANT POT WHEAT RAVA UPMA VIDEO 👇👇

No LPG? No worries. 

LPG cylinders remain the primary cooking fuel in most Indian homes. 

Using an Instant Pot is an effective solution to manage cooking daily meals without relying on gas. 

While at my son's home in US, I had been using Instant Pot extensively for cooking, and also for fermenting batter, sprouting, yoghurt making etc. Now, it's time to use it in India. 

Instant pot is a "set-and-forget" pressure cooker which cooks Rice, dal, stir fry, porridge, curries, and stews etc. which is very useful in desi cooking as well.

This Instant pot wheat rava upma was done in a 6qt Instant Pot DUO model. 

INGREDIENTS:

Roasted wheat rava - 1 cup
Water - 2+1/4 cups
Mixed vegetables

(Tomato,carrot, peas, beans, cauliflower)

Green or red chillies - 2
Curry leaves - few

Turmeric powder- 1/4 tsp.

Salt - to taste

Hing - 1/4 tsp.

Ghee - optional

To Temper:

Oil - 2 tablespoons

Mustard seeds - 1/4 tsp.
Gram dhal- 1/4 tsp.
Urad dhal - 1/2 tsp.

Coriander leaves - to garnish

METHOD:

Chop vegetables and tomatoes. 

Switch on instant pot, select SAUTE MODE > ON > HOT

Pour oil, temper with given ingredients, add vegetables, green chillies, curry leaves, sauté for a minute, add roasated rava, mix well, add 2+1/4 cups water, stir. If you want a mushy upma add some more water.

CLOSE LID > SEALING POSITION 

Change settings:

SEALED POSITION > CANCEL SAUTE

PRESSURE COOK > LOW PRESSURE > 5 MINUTES > NPR (No Pressure release)

When done, fluff with a fork, drizzle a spoon of ghee, garnish with coriander leaves and serve hot with chutney or sambar. 

STOVE TOP METHOD LINK: https://www.shanthisthaligai.com/2009/11/vegetable-wheat-rawa-upma.html?m=0

NOTE: Do not panic if you get a BURN message, just stop the cooking cycle. Turn the knob to VENT position. Scrape off if anything is stuck to the bottom. Sprinkle some water if necessary. Cook on SAUTE for few minutes, covered with a glass or stainless steel lid and it will be done. 

BLACK EYED PEAS SUNDAL RECIPE, KARAMANI SUNDAL RECIPE, LOBIA SUNDAL RECIPE

Black eyed peas / Lobia, karamani in tamil, rich in fibres and protein, is available in two varieties red and white. 

👉👉Red cow peas sundal recipe link 

👉👉Karamani sweet sundal recipe link

INGREDIENTS:

White karamani 

(Black eyed peas/Lobia) - 1 cup

Salt - to taste

Coriander leaves- to garnish

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Turmeric powder- a pinch (optional)

Hing - 1/4 tsp.

Curry leaves - few

Oil - 1 tablespoon

To grind coarsely without water:

Green chillies - 2

Scraped coconut - 1/4 cup

METHOD:

Dry roast karamani, soak for 2 hours and pressure cook along with salt for 2 whistles or until soft. When the pressure releases, take out, drain the water and keep aside.

In a kadai, heat oil, add ingredients given in "to temper", add cooked karamani, mix well, add the coarsely ground mixture, saute for a minute. Mix well. Garnish with coriander leaves. Serve hot or warm

Kadalai paruppu sundal recipe/Chenna dal sundal recipe

Kadalai paruppu sundal is an easy sundal, made without much soaking time.

INGREDIENTS:

Kadalai paruppu/Chenna dal - 1 cup

Turmeric powder- 1/4 tsp

Scraped coconut - 1/4 cup

Finely grated ginger - 1/4 tsp.

Hing - 1/4 tsp.

Salt - to taste

To temper:

Mustard seeds - 1/4 tsp.

Urad dhal - 1 tsp.

Dry red chilli or green chilli - 2

Curry leaves - few

Oil - 2 tsp.

METHOD:

Wash well and soak kadalai paruppu (chenna dal) for 45 minutes. Drain water. Cook soaked dal in boiling water, open pot method along with salt and turmeric powder, until soft but not mushy. Drain and keep aside.

OR pressure cook for 2 whistles until soft. When the pressure releases, take out and drain the water completely and keep aside.

Heat oil in a kadai, add mustard seeds,  when it splutters, add urad dhal, chillies, fry. When urad dhal turns golden brown, add hing, grated ginger and curry leaves, saute quickly and add cooked dal. Mix well. Saute for a couple of minutes, add grated coconut, mix well and serve.