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Whole Moong Dal Upma

• Whole Moong Rice Rawa 1 cup
• Small Potato 1
• Red Onion 1
• Ginger 1 inch piece
• Green Chillies 4
• Turmeric powder a pinch
• Lemon juice 1 tbsp
• Salt to taste
• Chana dal 1 tsp
• Urad dal 1 tsp
• Cumin seeds 1/2 tsp
• Mustard seeds 1/2 tsp
• Broken red chillies 4
• Curry leaves 4
• Oil 1 tbsp

To prepare whole moong rice rawa, take equal parts of whole moong dal and rice.
Grind them into coarse powder seperately. Sift the fine powder. (optional)
Combine both the coarse powders and store tight.

Remove stems, wash and finely chop green chillies.
Peel, chop onion and ginger finely.
Peel, chop potato into small cubes and soak the cubes in water.

Heat oil in a wok, add all talimpu ingredients in order.
When chana dal is light brown, add chopped green chillies, onion, ginger and cubed potato.
When onion turns translucent and potato is almost cooked, add 2 1/4 cups of water, turmeric powder and salt.
Give the water a quick boil and add the prepared rawa.
Cook closed on low flame for 5-10 minutes or until the rawa is completed cooked and all the water is evapourated.
Serve immediately with a squeeze of lemon.

Notes: Alternatively for rawa, mix rice rawa with ground whole moong dal.