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Recipe by: rosalyne
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See below ingredients and instructions of the recipe
6 tb Vegetable oil
1 pn Asafetida
1/2 ts Whole black mustard seeds
1 Whole dried hot red pepper
1 ts Chana dal
2 ts Urad dal
1/2 md Onion; peeled and minced
1 c Finely shredded cabbage
-- firmly packed
1 sm Potato; peeled
-- cut into 1/4-inch dice
2 tb Shelled peas
1 Fresh hot green chili
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 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.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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