Ingredients
- 2 tablespoons canola oil
- 1 teaspoon black or yellow mustard seeds
- ¼ cup cashews, chopped (1¼ ounces)
- ¼ cup dried yellow split peas, (chana dal)
- 1 small onion, finely chopped ( ½ cup)
- 1 tablespoon finely chopped fresh ginger
- 3 cups water
- 2 medium red potatoes, peeled and cut into ¼-inch dice
- 1 cup frozen green peas
- 2-3 fresh Thai, serrano or cayenne chiles, seeded and finely chopped
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- 1 cup wheat cereal, (farina), such as Cream of Wheat (not instant)
- 1 medium tomato, chopped ( ¾ cup)
- 2 tablespoons chopped fresh cilantro
Preparation
- Heat oil and mustard seeds in a medium saucepan over medium-high heat. Once seeds begin to pop, cover the pan and wait until the popping stops. Add cashews and yellow split peas; stir-fry until golden brown, about 30 seconds. Add onion and ginger; stir-fry until the onion is golden brown, 2 to 3 minutes.
- Stir in water, potatoes, peas, chiles, salt and turmeric; bring to a boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 5 to 6 minutes. Stir in wheat cereal; simmer, covered, until all the water is absorbed, 3 to 4 minutes. Stir in tomato and cilantro. Cover and simmer until the tomato is warm, 1 to 2 minutes. Serve.
Source : allrecipes.Com
