Vasanti's Upma - {Indian Porridge}

Recipe Ingredients

3/4 cup	177ml	Quick-cooking cream of wheat
1 1/2 tablespoons	22ml	Oil
1 teaspoon	5ml	Brown mustard seeds
1 teaspoon	5ml	Split peeled urad dal
1 teaspoon	5ml	Split chana dal
10		Curry leaves - (to 12)
1/2 cup	31g / 1.1oz	Chopped onion
1		Minced ginger root - (abt 1/4")
		Chopped or sliced serrano chile - to taste
1/4 cup	27g / 1oz	Frozen mixed vegetables - thawed
		= (or diced cooked fresh vegetables)
1 teaspoon	5ml	Salt - or to taste
2 cups	474ml	Water - divided
		Cilantro leaves - for garnish
10		To 15 lightly-roasted split cashews - (optional)

Recipe Instructions

Roast the cream of wheat in a heavy skillet over medium heat until light brown, stirring, about 8 to 10 minutes. (Roasting the cream of wheat reduces lumping.) Set aside.

Heat the oil in a wok over medium-high heat. Add the mustard seeds and fry until they pop, about 10 seconds. Add the urad and chana dals and cook until lightly browned, 1 minute. (Some cooks like to add dried red chiles. If using these, add them now.) Add the curry leaves and stir until fragrant, then add the onion, ginger, chile and vegetables. Cook until the onion is translucent, 2 to 3 minutes.

Add the salt and 1 cup of water and boil 30 seconds. Add the remaining 1 cup of water and lower the heat to a simmer. Pour in the cream of wheat slowly to prevent lumping. Cook and stir constantly until done, 2 to 3 minutes. If too dry, add more water carefully. Do not let the water level come above the cream of wheat. The mixture should not be soggy.

Remove from the heat, cover and let stand 5 minutes. Serve garnished with cilantro leaves and nuts, if desired.

This recipe yields 2 servings.

Each serving: 372 calories; 1,121 mg sodium; 0 cholesterol; 12 grams fat; 1 gram saturated fat; 57 grams carbohydrates; 9 grams protein; 3.98 grams fiber.

Source:
The Los Angeles Times, 04-24-2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.