PacheKadle Upma | HasiKadle Uppittu

This is the simple upma but added a cup of fresh green kadle (chickpea). Gives more taste instead of just peas. This upma done in the season of winter (Dec to Jan) in southindia especially in karanataka (Mysore and bangalore). Even the pache kadle shundal too.

Prep Time : 8 - 10 Mins

Cook Time : 10 Mins

Removing chickpea pod takes 30mins

Serves : 2

Ingredients

• Upma Rava / Semolina - 1 cup
• Fresh raw chickpea / Soppinkadle /  Pachekadle  - 1/2 cup
• Green chillies / Hasimensinakai / Pachmalaka - 1 or 2 , chopped
• Coriander leaves / Kothambrisoppu  - 2 tsp , chopped
• Curry leaves / Karibehvu / Karvappale - few
• Grated coconut / Thenginaturi / Thenga - 2 tbsp
• Salt to taste
• Split chickpea / chana dal / Kadlebele - 1 tsp
• Mustard seeds / Sasive - 1 tsp
• Asafoetida / Hing - a pinch
• Oil - 4 tbsp

Method

1.  Boil the chickpea / pachekadle in a pan with 1 cup water. Boil till tender and remove from the flame
2. Take a large pan add rava. Roast little bit and transfer into a plate
3. In the same pan add oil , then add mustard seeds, asafoetida, curryleaves, green chillies and chana dal
4. fry till dal turns golden then add roasted rava
5. Stir then add cooked chickpea along with water and add extra 1/2 water close the lid and cook the upma
6. Add salt and coconut stir well
7. Garnish coriander leaves & serve hot with curds / yogurt

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