Take rice in a vessel.
Add toor dal to it.
Wash them and drain the water. Keep it aside for ten minutes.
Grind it to a coarse powder.
Heat oil in a kadai. Add mustard seeds.
When it splutters add chana dal and urad dal.
When the dal turns golden brown, add asafoetida.
Immediately add chillies and curry leaves. Fry for a minute.
Add Jeera and fry for 30 seconds.
Add 3 cups of water and allow it to boil.
When the water starts boiling, add salt and mix well.
Add the grated coconut and mix well. Cook for two minutes.
Now add the rice powder and mix well. When it starts boiling switch off the stove. Transfer it to a vessel and pressure cook it for 3 whistles.
When the pressure settles down, open it and mix it well.
Now arisi upma is ready. Serve it hot with chutney, sambhar or any side dish of your choice.