Ingredients
- 6 unit
- pn asafetida1 unit
- ts Whole black mustard seeds1/2 unit
- 1 Whole
- t chana dal1 unit
- ts urad dal2 unit
- md Onion -- peeled and minced1/2 unit
- c Finely shredded cabbage -- firmly packed1 unit
- sm Potato -- peeled—cut into 1/4-inch dice1 unit
- tb Shelled Peas2 unit
- Fresh hot green chile -- minced1 unit
- ts Finely grated fresh ginger1/2 unit
- 3/4 unit
- c cream of Wheat -- (15 minute variety)1 unit
- 1 1/4 unit
- tb Finely minced cilantro1 unit
Method
1
Heat 6 tablespoons of vegetable oil in a large, heavy-bottomed pan or skillet over medium-high heat until shimmering.
2
Add 1/2 teaspoon of whole black mustard seeds, 1 whole dried hot red pepper, and 1 pinch of asafetida to the hot oil, stirring constantly until the mustard seeds crackle and pop.
1 minutes
3
Add 1 teaspoon of chana dal and 2 teaspoons of urad dal, stirring frequently until the dals are lightly golden and fragrant.
2 minutes
4
Stir in 1/2 minced onion and cook until softened and translucent, about 2-3 minutes.
5
Add 1 cup of finely shredded cabbage, 1 diced small potato, 2 tablespoons of shelled peas, 1 minced fresh hot green chile, and 1/2 teaspoon of finely grated fresh ginger; stir well to combine with the dal and spice mixture.
5 minutes
6
Sprinkle 3/4 teaspoon of salt over the vegetables and stir thoroughly.
1 minutes
7
Slowly pour in 1 cup of cream of wheat while stirring constantly to break up any lumps and ensure even distribution throughout the vegetable mixture.
2 minutes
8
Gradually add 1 1/4 cups of boiling water to the pan while stirring continuously to prevent lumps from forming.
2 minutes
9
Reduce heat to low and stir the upama frequently to prevent sticking and to cook the cream of wheat evenly until it reaches a thick, porridge-like consistency.
8 minutes
10
Taste and adjust seasoning if needed, then remove from heat and transfer to a serving dish.
11
Garnish generously with 1 tablespoon of finely minced cilantro and serve hot.