Savory Cracked Wheat with Cashews (Upma [Uppama])

• porcijos: 3 cups

Ingredientai

1 cup (160 g) cracked wheat or cream of wheat

1 tablespoon oil

1 teaspoon black mustard seeds

4-5 curry leaves, coarsely chopped

1/2 medium yellow or red onion, peeled and diced (6 cup [75 g])

1 small carrot, peeled and diced (4 cup [32 g])

½ cup (145 g) peas, fresh or frozen (defrost first)

1-2 Thai, serrano, or cayenne chiles, stems removed, chopped

1/4 cup (35 g) raw cashews, dry roasted

1 teaspoon coarse sea salt

2 cups (424 mL) boiling water

Juice of 1 medium lemon

Nurodymai

In a heavy sauté pan over medium-high heat, dry roast the cracked wheat for about 7 minutes, until it is slightly browned. This is an important step, as it gives the dish depth and prevents the cracked wheat from becoming soggy later. Transfer to a plate to cool.

Heat the oil in a deep, heavy pan over medium-high heat.

Add the mustard seeds and cook until they sizzle, about 30 seconds.

Add the curry leaves, onion, carrot, peas, and chiles. Cook for 2 to 3 minutes, stirring occasionally, until the onions start to brown slightly.

Add the cracked wheat, cashews, and salt. Mix well.

Add the boiling water to the mixture. Do this very carefully, as it will splash. I take the lid for the large pan and hold it in front of me with my right hand while pouring the water with my left. As soon as the water is in there, I replace the lid and let the mixture settle down for a minute. Alternatively, you can turn the heat off temporarily while you pour in the water.

Once the water is in, reduce the heat to low and cook the mixture without the lid until all of the liquid is absorbed, stirring occasionally.

Add the lemon juice at the very end of the cooking time. Put the lid back on the pan, turn the heat off, and let the mixture sit for 15 minutes to better absorb all the flavors. Serve immediately with toast spread with vegan butter, mashed banana, or spicy green chile pepper chutney.

Note: This dish is traditionally made with cream of wheat. I subbed the cracked wheat to make it more nutritious. Try it the traditional way, which is delicious as well. Alternatively, you can substitute quinoajust be sure to cook it first and skip the first step that calls for dry roasting.

Pastabos

I've been making this South Indian breakfast dish since I was in high school. My mother learned the recipe from a friend, amd I passed it along to my best friend, Grace. Despite moving to Israel and having three kids, Grace makes this dish regularly for breakfast. I remember my mom servIng it to my younger brother with mashed banana on the side, while I liked eating it with toast. Regardless of how you eat it, you'll love making this dish for your friends and family for breakfast, as a snack, and even for dinner.