Broken wheat is a staple in my pantry. It has a distinctively nutty flavour that I adore, and a bite that is very satisfying. I often use it to make Upma, which is a really versatile, healthy, and filling treat. This version is made with onions, corn, and peas.
1 cup fada/dalia (broken wheat)
1/2 cup corn
1/2 cup green peas
2 green chilies, chopped fine
6-8 curry leaves
1" piece ginger, peeled and grated
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp oil
1/2 tsp ghee (clarified butter)
Salt to taste
21/2 cups water, warmed
- Toast the broken wheat in a large non stick pan on low to medium heat.
- Set aside. Pour the oil into the pan. When its hot, reduce heat, add the mustard seeds, cumin seeds, green chilies and curry leaves.
- Next add the green peas and corn. Cover and cook for 5-7 minutes.
- Now add the ginger and allow to simmer for a couple of minutes.
- Pour in the toasted broken wheat into this mix with two cups warm water and the ghee.
- Stir well to ensure there are no lumps.
- Continue stirring and cook on a medium-low heat until the water is absorbed and the broken wheat is cooked.
- The porridge should not be watery and should thicken away from the sides of the pan.
Vegan Substitute: Don't add the ghee to this recipe.
Good to know:
- This preparation is perfect for for breakfast, brunch, or even a snack. Simply adjust the portions.
- Its also easy to carry for road trips and picnics and tastes delicious even when cold.
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