Arisi Upma

🔥 Prep

• Rinse the 200 g broken raw rice under running water until water runs clear, then drain.
• Measure 3 tbsp toor dal, 1 tsp black pepper, 1 tsp cumin seeds, 1 tsp mustard seeds, 2 tbsp coconut oil, 10 curry leaves, 1.25 tsp salt, and 500 ml water.

🔥 Cook

• 1. Heat 2 tbsp coconut oil in a pan over medium heat.
• 2. Add 1 tsp mustard seeds and wait until they pop, about 30 seconds.
• 3. Add 1 tsp cumin seeds, 1 tsp black pepper, and stir for 15 seconds.
• 4. Add 10 curry leaves and sauté for 10 seconds.
• 5. Add 3 tbsp toor dal and roast on medium-low heat for 2 minutes until lightly golden.
• 6. Add the rinsed 200 g broken raw rice and toast stirring constantly for 3 minutes.
• 7. Pour in 500 ml water and add 1.25 tsp salt, stir to combine.
• 8. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 12-15 minutes until water is absorbed and the rice is fluffy.
• 9. Turn off the heat, let it rest covered for 5 minutes, then fluff with a fork.

🔥 Serve

• Serve hot, garnished with a few extra curry leaves if desired.
• Accompany with coconut chutney, sambar, or a wedge of lemon.
• Enjoy as a wholesome South Indian breakfast.