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6 tb vegetable oil
pingh asafetida
1/2 teaspoon whole black mustard seeds
1 whole dried hot red pepper
1 t chana dal
2 teaspoons urad dal
1/2 onion, peeled and minced
1 c finely shredded cabbage firmly packed
1 potato. peeled cut into 1/4-inch dice
2 tb shelled peas
1 fresh hot green chili minced
1/2 teaspoon finely grated fresh ginger
3/4 teaspoon 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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