Ingredients
4
4 servings
- •¼ cup ghee
- •1 cup uncooked creamy wheat cereal, not instant (such as Cream of Wheat®)
- •2 tablespoons ghee
- •1 teaspoon black or yellow mustard seeds
- •¼ cup raw cashews
- •2 dried chile de arbol peppers, stemmed
- •1 large carrot, cut into 1/4-inch pieces
- •1 cup frozen peas
- •10 medium fresh curry leaves (Optional)
- •¼ teaspoon ground turmeric
- •3 cups water
- •1 teaspoon coarse sea salt
- •2 tablespoons finely chopped fresh cilantro
- •¼ cup water (Optional)
Instructions
- Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
- Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
- Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
- Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
- Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 43g
- Fat: 24g
- Fiber: 4g
- Protein: 9g
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