Ingredients:
1 medium onion, chopped
4-6 fresh curry leaves
1/4 cup cashews, chopped
2 teaspoons oil, vegetable or canola
1 cup soji (cream of wheat)
3/4 cup frozen mixed vegetables (optional)
2.5 cups water
Spices:
1/4 teaspoon chopped green chili
1 tablespoon fresh ginger, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon Urad daal
1/2 teaspoon salt
Steps:
1. Heat 3 tablespoons of oil on high heat. Once the oil is hot , add 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds, 1 tablespoon Urad daal, and 1/4 cup cashews to the oil. Saute for 30 seconds.
1 medium onion, chopped
4-6 fresh curry leaves
1/4 cup cashews, chopped
2 teaspoons oil, vegetable or canola
1 cup soji (cream of wheat)
3/4 cup frozen mixed vegetables (optional)
2.5 cups water
Spices:
1/4 teaspoon chopped green chili
1 tablespoon fresh ginger, chopped
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon Urad daal
1/2 teaspoon salt
Steps:
1. Heat 3 tablespoons of oil on high heat. Once the oil is hot , add 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds, 1 tablespoon Urad daal, and 1/4 cup cashews to the oil. Saute for 30 seconds.
2. Add onion, ginger, chili, and curry leaves. Saute on medium heat until onions are cooked and translucent.
3. Add 2.5 cups of water, 1/2 teaspoon salt, and frozen vegetables. Increase to high heat until boiling.
4. Once mixture is boiling, reduce heat to low and slowly add 1 cup cream of wheat while stirring (to prevent clumps from forming). Add up to 1/4 cup additional water to reach desired texture.
5. After water and cream of wheat are completely mixed, cover and simmer on very low heat until cream of wheat is firm, about 5 minutes.