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6 tbsp. of Vegetable Oil
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1 pinch of Asafoetida (Heeng)
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½ tsp. Whole Black Mustard Seeds
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1 whole Hot Red Pepper (Lal Mirch) (dried)
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1 tsp. Chana Lentils (Chana Dal)
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2 tsp. of Urad Lentils (Urad Dal)
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½ medium Onion (peeled and minced)
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1 cup of Cabbage (Gobhi) (finely shredded) (firmly packed)
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1 small Potato (Aaloo) (peeled & cut into 1/4-inch dice)
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2 tbsp. of Shelled Peas (Mattar)
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1 fresh Hot Green Chilli (Hari Mirch) (minced)
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½ tsp. of Fresh Ginger (Adrak) (finely grated)
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¾ tsp. of Salt
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1 cup of Cream of Wheat (15 minute variety)
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1 ¼ cup of Boiling Water
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1 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely minced)
- Pour the oil into a medium or large skillet and set over medium heat. Once the oil is hot, add the asafoetida, mustard seeds, red pepper, chana lentils, and urad lentils.
- When the lentils turn reddish in color, add in the onion, cabbage, potato, peas, green chili, and ginger. Increase heat to medium-high and cook the mixture by stirring, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables are done, for about 5-6 minutes.
- Uncover and add salt. Mix and increase heat to medium and add cream of wheat. Cook for about 5 minutes, while stirring the mixture. 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 for a more moist uppama.) Continue stirring and cooking over low heat for 10 more minutes.
- Garnish with minced cilantro/coriander leaves and serve.
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