1 Cup ( about 250 ml ) whole MOONG
	1 table spoon rice
	2  onions
	4  green chilies
	About 1 in. long ginger piece
	2 teaspoons cummin seeds
	1 teaspoon salt
	1 cup sun flower oil
	The above  measures will give you about 4 Pesarattus
	Add  1 tablespoon rice to 1 cup of whole Moong and soak the mixture in water
	for 24 hours. Then remove the water and add 1 chopped onion , 4 green chilies, 
	ginger piece, one tea spoon cumin seeds  and the salt with a little water. 
	Grind the mixture to a smooth paste. Chop the remaining onion into small pieces, 
	mix the cummin seeds  ( If your taste buds want it a little hot, chop one or 
	two chilies into small pieces and add these also to the onion cumin seed 
	combination) . Keep this aside.
	Keep the frying pan on medium heat and grease it with little oil. Pour half
	of paste on it and  spread it into a thin round layer like a pan cake and 
	drizzle 1 tea spoon of oil around the edges of Pesarattu. Sprinkle small 
	quantity of chopped onions, cummin seeds and green chilies  on the Pesarattu. 
	Cook until the edges become brown. Then flip the Pesarattu over and sprinkle 
	1 tea spoon of oil over the edges. Cook it for a minute , keeping a watch that 
	it does not get charred. Remove from the pan, and your Pesarattu is ready for 
	eating. Sprinkle a little water on the pan and use the same proceedure for 
	making your next Pesarattu. Serve it hot with Upma and Ginger chutney.
	1 cup cream of wheat
	2 cups water
	1 teaspoon chena dal
	1 teaspoon Urad dal
	1\4 spoon mustard seeds
	1 tablespoon oil
	2 green chilies
	Small piece of ginger
	Half a dozen curry leaves ( available in Indian shops)
	3\4 teaspoon salt
	Carrots cut into small pieces
	Fresh peas
	1 chopped onion
	1 tablespoon of salt free butter
	Heat the oil in a suace pan. Add chena dal, urad dal, mustard seeds and heat
	on a low fire. When the dals become light brown and the mustard seeds crack 
	up, add the green chilis after cutting them into small pieces, chopped ginger,
	onion pieces and curry leaves. When the onions are cooked soft, add the other 
	cut vegitables like peas and  carrots. Add 2 cups of water and salt. 
	When water starts boiling  add one cup of cream of wheat continuously 
	stirring. Then add  one table spoon of butter. Reduce the heat and cook till 
	it becomes a soft pudding. Remove from fire and keep it for 5 minutes. Your 
	Upma is ready for serving. Eat it with ginger chutney or any other chutney or
	pickle. You may add  a little lemon juice, if you like . It adds to the taste
	of the Upma.
	1 teaspoon chopped ginger
	1\4 cup grated jagary
	2 tablespoons chena dal
	1 tablespoon urad dal
	5 red chilies
	1\2 teaspoon mustard seeds
	1 teaspoon salt
	1 teaspoon tamarind paste ( Tamcon)
	A  pinch of Asafoetida
	1 teaspoon oil
	Fry chena dal, urad dal, mustard seeds, red chilies and asafoetida in 1
	tablespoon oil.  Fry till the dals become brown and the mustard seed split. 
	Wait till the mixture becomes lukeworm. Then add salt and grind the mixer 
	into a powder. Add chopped ginger, grated jaggery, tamarind paste and water 
	and grind again to a thick paste. Your ginger chutney is ready.
	Eat Pesarattu and Upma with this chutney. In all the recipes add salt and
	chilies to suit your taste The quantities given here are for one or two 
	persons. For larger numbers increase  quantities proportionately.

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