*  Exported from  MasterCook  *
 
                                   Uppama
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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.
  
 
 
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