#uppuma

1/2 cup-roasted rawa

1/2 cup- oats , dry roasted and coarsely powdered

2 cups- water

3/4 tsp -salt or to your taste

1/2 cup- chopped onions

2 nos- chopped green chillies

1 ts- chopped ginger

1/4 tsp- crushed black pepper

1/4 cup- cooked black beans cooled in the fridge and crumpled.

a few curry leaves

1 tsp-mustard seeds

1 tsp- urad lentils

1 red chilli- broken into 2 or 3

1 or 2 tsp- lemon juice (optional)

4 to 6 tsp - cooking oil

a pinch - asafoetida

1 tsp- ghee (optional-if using less oil or you can use coconut oil)

Steps:

Crumple the black beans coarsely using a potato masher or pulsing it through your mixer grinder. If the black beans are at room temperature it will turn mushy. 

Boil the water and keep it boiling in simmer. Start boiling a little bit more water than 2 cups.

In a heavy bottomed pan or tawa kept in medium heat, add 4 tsp. of oil, temper mustard seeds, and add red chillies and urad lentils. When urad lentils turn golden brown, add the onions, green chillies, ginger, curry leaves and a pinch of asafoetida. 

When onions are sauteed well, add the salt, and the powdered oats. Mix and saute for a minute and then add the roasted rawa and saute for another minute.

Slowly add the boiling water, keeping the flame in medium or a bit high, and mix and blend well. You can use a whisk too. When the uppuma is 3/4 done, and most of the water is absorbed add the crumpled black beans and mix well.

Cover with a lid with upward ridges and add a few tsp of water on the lid’s rim.

Let is cook for 5 to 6 minutes in simmer. Uncover and add lemon juice and ghee or one more tsp of coconut oil.