Sago Upma

Ingredients

1. Soak sago in one cup of water for 6 to 8 hours.
2. Cook green gram dal in boiling water till it is just tender. (each grain should be separate but soft)
3. Drain water through a colander. Again squeeze dal, when it cools down to remove excess water from the dal.
4. Sprinkle 1 Tablespoon of rice flour to sago and separate the grains.
5. Heat oil in a heavy pan and add seasonings with chillies and then onion.
6. Fry till light brown in medium flame.
7. Add sago and stir constantly in reduced flame.
8. Add more oil if necessary and continue stirring till sago becomes completely transparent.
9. Sprinkle salt and cooked dal.
10. Mix well for another few minutes.
11. Remove from fire, add lemon juice, grated coconut and coriander leaves.
12. Soaked, cooked whole green gram with finely cut greens can be added, in place of dal.

• Omit dal. Fry cumin seeds, green chillies, onions, tomatoes, sprouted gram, sago and fry till done.
• If sago is very small, above quantity of water is enough. Depending upon the size and quality of sago, water quantity can be varied.

• Soaked sago (before frying) should separate easily without sticking to each other.
• If it sticks and makes lump, that shows excess water is used for soaking.
• If this upma is fried in a high flame, sago sticks easily to the pan and spoils the taste.
• For better results apply oil inside the pan completely and then do the upma, which prevents sticking.