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What You Need:
(To Serve: 6 to 8)
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¼ cup vegetable oil
1 tablespoon urad dal , if available
1 teaspoon black mustard seeds
½ cup finely chopped onions
2 tablespoons seeded, finely chopped fresh hot green chili
1 cup quick-cooking farina
1 cup finely chopped fresh tomatoes
1/3 cup finely diced, scraped carrots
¼ cup coarsely chopped scallions
3 cups water
1 tablespoon salt
1 tablespoon finely chopped fresh coriander (cilantro)
1 tablespoon fresh lemon juice
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, heat the vegetable oil over moderate heat until a light haze forms above it. Add the dal and stir for a minute or so, then drop in the mustard seeds and, when the oil begins to sputter, add the onions.
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2. Add the hot chili and, stirring constantly, pour in the farina in a slow, thin stream. Still stirring, fry for about 5 minutes, until the farina is lightly browned. Stirring well after each addition, add the tomatoes, carrots, scallions, water and salt. Bring to a boil over high heat, reduce the heat to the lowest possible point, cover tightly, and cook for 10 minutes, or until the farina is thick and the vegetables tender.
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3. Taste for seasoning. To serve, pour the uppama into a heated bowl and sprinkle it with the coriander and lemon juice.
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