Togarikalu Akki Recipe: Karnataka Style Rice Rava Upma with Fresh Pigeon Peas
Togarikalu Akki is a delightful South Indian breakfast that beautifully combines rice rava and fresh pigeon peas, creating a nourishing dish perfect for any time of day. This vegetarian recipe captures the essence of Karnataka’s culinary traditions, making it a wholesome option for kids’ lunchboxes or a comforting morning meal paired with a hot cup of masala chai.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice rava | 2 cups |
| Fresh Green Toor Dal (Pigeon Pea) | 1 cup |
| Fresh coconut (grated) | 3 tablespoons |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana dal (Bengal Gram Dal) | 1 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Dry Red Chillies | 2 |
| Curry leaves | 1 sprig |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Arhar dal (Split Toor Dal) | 4 tablespoons |
| Cumin seeds (Jeera) | 2 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
Nutritional Information
| Nutritional Aspect | Per Serving (Approx.) |
|---|---|
| Calories | 280 |
| Protein | 10g |
| Carbohydrates | 45g |
| Fiber | 6g |
| Fat | 8g |
Instructions
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Prepare the Ground Mix: Begin by making a coarse mixture of toor dal, cumin seeds, and whole black peppercorns using a mixer grinder. Set this aside for later use.
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Cook the Base: In a pressure cooker, heat the sunflower oil over medium heat. Add the mustard seeds, followed by chana dal and urad dal. Allow them to crackle and release their aromas.
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Flavor the Oil: Introduce the dry red chillies, asafoetida, and curry leaves, letting them splutter for a few seconds to infuse the oil with their flavors.
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Incorporate Fresh Pigeon Peas: Add the fresh pigeon peas and sauté them for about a minute, allowing their freshness to shine through.
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Combine the Mixtures: Stir in the ground toor dal mix and sauté for an additional minute, ensuring the flavors meld together beautifully.
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Add Rice Rava: Gently fold in the rice rava, then pour in 3.5 cups of water. Season with salt to taste, and mix everything well.
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Cook Under Pressure: Close the lid of the pressure cooker and cook for one whistle. Once done, switch off the flame and allow the pressure to release naturally.
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Fluff and Serve: Open the lid and fluff the upma with a fork to prevent sticking. Serve the Togarikalu Akki hot, ideally accompanied by a steaming cup of masala chai.
This recipe not only delivers a delicious meal but also showcases the rich flavors and traditions of Karnataka’s cuisine, making it an ultimate addition to your breakfast repertoire. Enjoy this nutritious dish any day of the week!
