Upma

pronounced: ooo-pah-mah

"Grits", Gujarati style

Ingredients:
  total of about 3 tablespoons of oil (or clarified butter...or a mix of both)
  1 or 2 Thai peppers (or to taste)
  OPT. 1/2 tea. Chana dal and 1/2 tea. Urad dal (dal = lentils)
  OPT. a few Kardipatta (sweet Neem leaves*)
  1/2 teaspoon black mustard seeds
  1/2 large chopped onion
  OPT. 1 tea. grated fresh ginger
  1 cup Cream of Wheat
  1/2 cup yogurt
  1 1/2 cup water (ratio: 1 CofWh to 2 liquid...or so)
  1 tea. salt or to taste
  1 tea. sugar
  OPT: boiled peas, boiled carrots, grated coconut (unsweetened)
  

Procedure: Fry the Thai peppers, lentils, Kardipatta, mustard seed till the seeds start popping. Throw in the onions and ginger and cook until the onions are soft and translucent on low heat.
Add the Cream of Wheat and mix well. The C. of Wh. should look damp...like sand is when it's damp. If it looks dry, add more oil..up to 4 more teaspoons until it looks damp. Continue stirring on a low fire until it gives off a 'toasted aroma' but has not yet browned. (It should be cooked throughly, but not browned.) Add the peas and/or carrots at this point, just prior to adding the water. Add the salt and sugar, then the liquid. You may need to add another 1/2 of water if the mix is quite thick. Cook, stirring constantly, until it has clumped and pulled away from the sides of the pan. (Think Grits or Oatmeal that is thick.) Add coconut and/or green coriander leaves as a garnish and allow to cool a bit.

*Sweet Neem leaves are available at an Indian grocery and may be available dried at a health food store or herbalist.
Serve as an appetizer or as a light luncheon dish with a salad.