2 cups pani (water)
1 ½ teaspoon mithu (salt)
1 tablespoon saaker (sugar)
2 tablespoon limbu (lemon juice)
5 tablespoon tel (oil)
1 tablespoon adad-ni daal (urad dal)
½ cup kaju (cashew nuts), broken up
¼ teaspoon rai (mustard seeds)
1/8 teaspoon hing (asafetida)
5-6 leaves mitho limdo (curry leaves)
¼ teaspoon jiru (cumin seeds)
1 medium kaando (onion), chopped
1 cup ravo (cream of wheat)
½ 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.