Bread Upma

2 cups chopped bread
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 teaspoon mustard seed
1 teaspoon turmeric powder
1 tablespoon white lentil (split urad dal)
3 curry leaves
1 red chili
1/2 cup buttermilk or water
1- 2  teaspoon oil
salt

Generally day old crusty bread is used for this recipe. I like to use rustic bread like Pugliese bread. Heat a teaspoon of oil in a wok. Add mustard seed, split urad dal(white lentil), red chili,curry leaves and turmeric powder. Once the mustard seeds begin to splutter, add the onions and bell pepper. Saute until the onions and bell pepper are cooked. Toss the bread cubes in buttermilk/water to coat them. Using buttermilk, gives the bread a tangy taste. If you don't like buttermilk or for a vegan option, use water. Add the bread cubes to the wok. Stir to incorporate the bread cubes with the onions and bell pepper. Add salt. You can continue cooking the bread upma on the stove top for another 10-15 minutes until the bread cubes are crunchy.

Instead of cooking on the stovetop for 10-15 mintes, I prefer to put the bread upma in the oven for a crisp and crunchy texture. Preheat the oven to 320 degrees. Spread the bread upma on a tray and put it in the oven for 12-15 minutes.

Green Moong Sprouts Salad

1 cup Green moong sprouts
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped cucumber
A few sprigs of cilantro to garnish
2 tablespoon fresh lemon juice
Salt and pepper to taste

Toss all the ingredients together and allow the salad to marinate for half and hour. Serve with a slice of toast for breakfast or as a salad to go with the main meal.

This dish is versatile and substitutions can be easily made with tomatoes, avocados, mint and walnuts for garnish.

See this post on how to make green moong sprouts.

Black Eyed Beans Chaat

1 C Black Eyed Beans
1 tsp oil
1 tsp Cumin (Zeera)
1/8 tsp (pinch) Asafoetida (Hing)
1 tsp salt
1/4 C tomato -- chopped
1/4 C onion -- chopped
1/4 C cucumber -- chopped
2 tsp lemon juice
cilantro for garnish

Soak the beans in 2 C water, for an hour.  Do not drain. Pressure cook them on high for one pressure and 3 mins on low.  Let the pressure release naturally.  Meanwhile, chop the onion, tomato and cilantro.  Heat the oil, and add the asafoetida and cumin.  Turn the heat to low, and add in the beans and the salt.  Saute, make sure that the water from the beans dries.  Once the beans are dry, take them off the heat. Garnish with onions, tomato, cucumber and cilantro, and add in the lemon juice.

Enjoy like a chaat, or for breakfast, with a slice of sourdough.