Lemon aval / lemon aval upma

Ingredients

• 1 cup Aval (poha, thick variety)
• 1 tbsp Lemon Juice (from 1 Indian lemon)
• Salt
• 1/8 tsp Turmeric
• 1 tbsp Sesame oil
• 1/8 tsp Asafoetida
• 1 tbsp Sesame oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 tsp Chana dal
• 3 Red chillies/ green chillies
• Curry leaves - A sprig
• 1/8 tsp Asafoetida

Instructions

1. 1

   Wash the aval and soak in warm water (gets ready quickly) or ordinary water. The water level should be just enough to immerse (say 1/2 cup to 3/4 cup approx.), so don’t add more than that.

2. 2

   Mix salt, lemon juice, little turmeric and asafoetida in this water itself and mix it, so that the aval absorbs everything.

3. 3

   After 10-15 mins, the aval should have absorbed all the water.

4. 4

   Now heat a pan with oil and temper with the tempering items given in the table ‘To Temper’, in order.

5. 5

   Add the aval and give it a stir to mix well.

6. 6

   Just reduce the flame to low and cook covered for 6-8 mins.