Pesarapappu upma

Ingredients:

Pesarapappu-1/2 cup
Sooji-1 cup
Water-7 cups
Salt-to taste

For tadka:

Oil/ghee-1 tbsp
Cumin seeds-1 tsp
Mustard seeds-1 tsp
Curry leaves-10
Green chillies-5
Cashews-15
Peppercorns-5
Urad dal-1 tbsp
Hing-pinch
Gjnger-1/2 in chopped

Method:

1. In a pressure cooker, cook Pesarapappu with one cup of water on a medium flame for two whistles. Wait until pressure goes.
2. Heat oil in a small pan or tadka pan. Add ginger and cook for 30 sec.  Now add urad dal and roast until it starts to turn red.
3. Then add cumin, mustard seeds and allow them to splutter.
4. Now add cashews, curry leaves, hing and green chillies and roast till cashews turn golden brown.
5. Transfer the tadka to the pressure cooker with cooked dal.
Note: You can also make tadka in a separate big pan and make upma in that but if you have a tadka pan, you can make upma in pressure cooker to avoid using multiple pans.
6. Now add 6 cups of water, salt and allow the water to boil.
7. While the water is boiling, dry roast sooji until it starts to turn brown.
8. Now add roasted sooji to the boiling water slowly by mixing to avoid lumps.
9. Cook for 5-10 min. Turn off the flame when the sooji is cooked and reaches to a desired consistency.
10. Serve hot with pickle, yogurt and sugar.