Yield: 4 servings

Measure Ingredient
6 tablespoons Vegetable oil
1 pinch Asafetida
½ teaspoon Whole black mustard seeds
1 \N Whole dried hot red pepper
1 teaspoon Chana dal
2 teaspoons Urad dal
½ medium Onion; peeled and minced
1 cup Finely shredded cabbage firmly packed
1 small Potato; peeled cut into 1/4-inch dice
2 tablespoons Shelled peas
1 \N Fresh hot green chili minced
½ teaspoon Finely grated fresh ginger
¾ teaspoon Salt
1 cup Cream of wheat (15 minute variety)
1¼ cup Boiling water
1 tablespoon Finely minced cilantro

Pour the oil into a medium or large skillet set over medium heat.

When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger.

Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium and add cream of wheat. Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease heat to low.

Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more.

(More water may be used if a moister uppama is desired.) Continue stirring and cooking over low heat for 10 more minutes.

Garnish with minced cilantro for serving.

Adapted by Karen Mintzias, from a recipe in: "Madhur Jaffrey's World-of-the-East Vegetarian Cooking" Submitted By KAREN MINTZIAS On 05-25-95

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