Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
This Indian side-dish features Vegetable oil, Asafoetida, Whole black mustard seeds, Whole dried hot red pepper, Chana dal. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
0
Add to Favorites
Uppama
Description
This Indian side-dish features Vegetable oil, Asafoetida, Whole black mustard seeds, Whole dried hot red pepper, Chana dal. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
firmly packed 1 sm Potato, peeled --
-
cut into 1/4-inch
-
dice 2 tb Shelled peas 1 ea Fresh hot green chile -- minced 1/2 ts Finely grated fresh ginger 3/4 ts Salt 1 c
-
Cream of wheat -- (15 minute variety) 1 1/4 c Boiling water 1 tb Cilantro, minced
-
Pour the oil into a medium or large skillet
-
set over medium
-
heat .
-
When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal.
-
When dals turn reddish in color,
-
add to the pan the onion, cabbage, potato, peas, green chili, and ginger.
-
Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes.
-
Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes.
-
Uncover and mix in salt.
-
Increase heat to medium and add cream of wheat.
-
Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown.
-
Decrease heat to low.
-
Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more.
-
(More water may be used if a moister uppama is desired.) Continue stirring and cooking over low
-
heat for 10 more minutes.
-
Garnish with minced cilantro for serving.
-
Adapted by, from "Madhur Jaffrey's World-of-the-East Vegetarian Cooking"
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 227.5kcal
- % Daily Value *
- Total Fat 22.7g35%
- Saturated Fat 3.4g17%
- Cholesterol 0.0mg0%
- Sodium 17.4mg1%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 2.4g10%
- Sugars 3.5g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
asafoetida, black, boiling, cabbage, chana, dal, dried, finely, hot, indian, minced, mustard, oil, onion, peeled, pepper, red, seeds, shredded, side-dish
