Ingredients:
1.5c Farina (cream of wheat)
.25 Ghee
1tbsp Black Mustard Seed
1tsp Split Urad Dal
3 Cashews (minced)
.5 inch piece of Ginger (peeled and chopped)
1 small Jalapeno Chili Pepper (seeded and minced)
1 clove Garlic (minced)
.5c Onion (chopped)
.5c Tomato (chopped)
1c Green Peas (thawed if frozen)
1.5 tsp. Salt
3c Water
2tsp Fresh Lemon Juice
For Coconut Chutney:
4Tbsp Ghee
1tsp Black Mustard Seeds
6Tbsp Channa Dal 2 inch piece of Fresh Ginger (peeled and chopped)
1 Jalapeno Chili Pepper (seeded and minced)
.5tsp Cumin (ground)
.5tsp Asofetida/ Hing
Salt (a pinch)
.5tsp Sugar
1c Water
8Tbsp Unsweetened Coconut (shredded)
1tsp Fresh Lemon Juice
Preparation
Stir farina in a frying pan over moderate heat for 6-8 minutes, or until grains darkens a few shades. Transfer to a bowl and set aside. Heat ghee in saucepan over medium-high heat. Sauté mustard seeds in hot ghee until they crackle. Add urad dal and cashews, and sauté them until they darken a bit. Add ginger, chili, garlic and onion, and sauté for 3 minutes. Add toasted farina, tomatoes, peas, salt and water. Bring to a boil, stirring often (adding more water if Upama gets too dry). Remove from heat and stir in lemon juice. Serve with Coconut Chutney and Yogurt.
For Coconut Chutney:
Heat ghee in saucepan over medium-high heat. Sauté mustard seeds in hot ghee until they crackle. Add channa dal, cooking until it darkens in color a bit. Add ginger, chili, asofetida/hing, sugar and salt. Cook 2-3 more minutes. Add water and bring to a boil. Cover and allow to simmer until dal is softer (about 10 minutes). Take off heat and blend in blender with coconut, lemon juice, and (if necessary) more water. Chutney should have a consistency of a dip (like hummus).
Serves 6-8 people
