Uppama

Description
Serving Size : 4

Ingredients

 * 6 tb vegetable oil
 * 1 pn asafetida
 * 1/2 ts Whole black mustard seeds
 * 1 Whole dried hot red pepper
 * 1 t 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 -- 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 Finely minced cilantro

Directions

 * 1) Pour the oil into a medium or large skillet set over medium heat.
 * 2) When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal.
 * 3) When dals turn reddish in color, add to the pan the Onion, cabbage, Potato, Peas, green chili, and ginger.
 * 4) Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes.
 * 5) Cover skillet, reduce heat to low, and simmer until vegetables done, about 5–6 minutes.
 * 6) Uncover and mix in salt. Increase heat to medium and add cream of Wheat.
 * 7) Cook 5 minutes, stirring the mixture and being careful not to let the cream of Wheat brown. Decrease heat to low.
 * 8) 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.)
 * 9) Continue stirring and cooking over low heat for 10 more minutes.
 * 10) Garnish with minced cilantro for serving.