2 cups pani (water)

1 teaspoon mithu (salt)

1 tablespoon saaker (sugar)

2 tablespoon limbu (lemon juice)


5 tablespoon tel (oil)

1 tablespoon adad-ni daal (urad dal)

cup kaju (cashew nuts), broken up


teaspoon rai (mustard seeds)

1/8 teaspoon hing (asafetida)


5-6 leaves mitho limdo (curry leaves)

teaspoon jiru (cumin seeds)

1 medium kaando (onion), chopped


1 cup ravo (cream of wheat)


teaspoon aadu (ginger), grated

2 lilu marchu (green chili), minced

handful green peas

1 tablespoon naariyel (coconut meat), grated


some kothmari (cilantro), chopped


1.                   Boil the water, adding salt, sugar & lemon juice.

2.                   In large heavy bottomed pot, heat oil adding urad daal & cashew nuts. Stir daal and cashews frequently until the white daal turns pink.

3.                   Add the mustard seeds & asafetida. Saute for about 15-20 seconds, then add the curry leaves, cumin seeds & onion. Cook till the onions are limp.

4.                   Add the cream of wheat, lowering the heat. Keep stirring until the cream of wheat is blended into the onions and turns a light brown.

5.                   Pour the boiling water gradually onto the cream of wheat, stirring constantly. Add the ginger, green chilies, peas & coconut. Mix well and keep stirring until all the water is absorbed.

6.                   Garnish with cilantro and serve with yogurt & lemon slices for a Sunday brunch.