Rice Rava Upma with chana daal and scallion garnish

Hope you all had a great weekend friends! After a short break due to several things that had come up on the way, I am back with recipes. Yeah... I have been longing to comeback and hardly had a chance to go over some of your interesting recipes I had been missing all this while.  
After a hectic couple of weeks, I am here with one of the dishes waiting in my drafts to hit the screen . So here's the simple and yummy variation to the most common South Indian breakfast tiffin "Upma". We all make upma various ways and with different base and accompanying ingredients. Bombay rava, wheat rava, poha, vermicelli being some of the base ingredients we use, the rice rava upma that I  often make is my DHs favorite of all these. It has that unique taste of its own with its more grainy and coarser texture compared to the regular bombay rava. So here we go-

What we need:

2 cups Rice rava
4 cups water
1/2 cup chana daal soaked in water for abt half hr
2 dried red chillies
1 fresh green pepper
1 tabs chopped fresh ginger
chopped spring onions (scallions) for garnish
for tempering:
2 tbsp oil
1 tsp cumin
1 tsp mustard seeds
1 tsp urad daal

Heres how to make rice rava: wash the rice a couple of times with water, drain and air dry it in a single layer on a clean cloth or paper towels until all the rice is dried out. Coarsely grind the rice using a grinder and sift off the fine flour. The rava that remains after removing the fine flour (which can be stored separately and used in other recipes)  is used here. Rava prepared this way can be strored in an airtight container for a month or more.

Method:
Heat oil in a large pan and add the tempering ingredients. When the seeds start to splutter add the dried red chillies followed by green chilies and ginger. Saute for a few secs and stir in the soaked and drained chana daal. Mix and saute for a couple of mins. Now add water to it and desired amount of salt and cook with the lid closed until the water starts to boil. Stir in the rava and mix well.  Close the lid and let cook for another 8-10 mins on medium flame until all the water is taken up and the rava is cooked well. Stir occasionally while it is cooking.  Turn off the flame and garnish with chopped scallions and rice rava upma is ready to serve.

Serving suggestions: Serve hot with pickel or chutney of choice. I personally prefer ginger pickel with this.

Now I would like to thank the kind gestures and awards shared the by blogger friends 
@ Tasty trix for creative blogger award
Indrani @ Appyayan for the fabulous blog, Inspiration award, Yum Yum blog and I love your blog awards
Thank you! It is very inspiring to recieve these from such wonderful bloggers. I would like to pass these to all my blogger friends.