Uppma very loosely based on Semolina “Risotto” with Cashews and Green Beans from Madhur Jaffrey’s World Vegetarian
Make sure your chopping and dicing is done before you start cooking as things move quickly once the oil is hot. Obviously this dish lends itself to all sorts of improvisation.
¼ C coconut oil
1 C brown rice farina (not instant)
A handful of cashews, sliced lengthwise
½ t whole brown mustard seeds
a handful of fresh or frozen curry leaves
small hot chiles to taste, chopped
1 t masoor dal (pink lentils)
1 medium onion, finely chopped
1 bell pepper
2 carrots, peeled and finely diced
1 red bell pepper, finely diced
C green peas (straight from the freezer is just fine)
1 t salt
thick whole milk yogurt
In a small frying pan, heat oil and toast cashews until golden. Set aside.
Put 2 T oil in a large, heavy skillet over medium heat. When hot, add the farina and stir fry for 5 minutes or so, until farina is golden and toasty. Remove farina and set aside. Wipe out pan.
Fill a kettle with water and set it to boil.
Put the remaining oil in the large skillet over medium heat. When hot, add the curry leaves and mustard seeds which should begin popping almost immediately. Add the dal and fry, stirring, until lightly colored. Continue to sir and fry until dal is reddish and cashews are golden. Add the diced onion and cook until lightly browned. Add chiles, carrot, and bell pepper and cook for a few minutes until veggies are just tender.
Add the toasted farina and salt and stir well to mix. Keep the heat low. Slowly add
boiling water, a few tablespoons at a time, stirring until absorbed before
adding more. Keep slowly adding water
until you’ve used it all up. It should
take 5-10 minutes or so. Add little bits of
water as necessary until farina is moistened and all ingredients are cooked. Keep stirring over low heat until farina is cooked. Serve warm with yogurt and, ideally, cranberry chutney.