Uppama

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Uppama

Categories: Side dish, Indian, Vegetarian

Yield: 4 servings

 

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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