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From: lcb@mhuxt.UUCP (BARBALAS)
Newsgroups: net.cooks
Subject: Re: upma (spicy Indian vegetable-grain dish)
Message-ID: <372@mhuxt.UUCP>
Date: Mon, 26-Nov-84 08:51:23 EST
Article-I.D.: mhuxt.372
Posted: Mon Nov 26 08:51:23 1984
Date-Received: Tue, 27-Nov-84 04:00:59 EST
References: <1060@ulysses.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 51

> 
> 1 tablespoon oil
> 1/2 teaspoon black mustard seeds
> 1 teaspoon urad dal			(see comments on ingredients below)
> 1 dried red chili, broken into pieces
> 1/2 cup cashews, finely chopped
> 1 medium onion, sliced
> 1 or more hot green chilis, slit and seeded			(optional)
> 1/2 inch piece ginger, finely chopped
> 1 cup mixed vegetables: peas, carrots, small cauliflower flowerets
> 1 1/2 cups water
> 1 cup cream of wheat
> juice of 1/2 lemon
> 1/2 cup fresh coriander leaves, packed
> 
........
> 4.  Remove lid, raise heat, add 1 1/2 cups water, and bring to a boil.
>     **Slowly** pour in the cream of wheat, stirring vigorously
>     to avoid lumps.  Turn heat to very low, cover, let sit for
>     a minute.
I've found that it helps to roast til slightly brown the cream of wheat before
you start cooking the vegetables, it really works at keeping the
upma from coming out lumpy.
> 
> 
> Comments on ingredients:
> 	black mustard seeds: these are supposedly more pungent
> 		than the more common yellow seeds
> 	urad dal:  "dal" is a dried legume.  urad dal is the 
> 		hulled & split seed of the black gram bean.
> 		don't worry if you can't find it  -  it's just
> 		used here to flavor the oil.
Regular lentils you find in the grocery store may be used
here.  Just put a handful in (wash them first!) after the
onions.  Don't use the red lentils though, they tend to 
turn to mush before anything else is cooked.
> 	chilis: the number depends upon your taste for hot food.
> 		the recipe from the cooking class called for one
> 		only, but the instructor said that if cooking for
> 		her family she added 6 - 8 chilis.  personally,
> 		i find 3 or 4 to be sufficient.
> 	mixed vegetables: you can use frozen (defrosted, please!)
> 		peas & carrots, but the cauliflower should be fresh.
> 	cream of wheat:  also called farina or semolina.  the
> 		instructor said that the semolina sold in Indian
> 		stores is a finer grain than that sold in American
> 		groceries.  If you should use the finer grained,
> 		decrease the amount of water.
> 	fresh coriander leaves:  also called cilantro or Chinese
> 		parsley.  make an effort to find these  - they add
> 		a very distinctive flavor.