Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 tb Vegetable oil
1 pn Asafoetida
1/2 ts Whole black mustard seeds
1 ea Whole dried hot red pepper
1 ts Chana dal
2 ts Urad dal
1/2 md Onion, peeled minced
1 c Finely shredded cabbage
-- firmly packed
1 sm Potato, peeled
-- cut into 1/4-inch dice
2 tb Shelled peas
1 ea Fresh hot green chile
-- minced
1/2 ts Finely grated fresh ginger
3/4 ts Salt
1 c Cream of wheat
-- (15 minute variety)
1 1/4 c Boiling water
1 tb Cilantro, minced

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 "Madhur Jaffrey's World-of-the-East
Vegetarian Cooking"

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