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“This is a South Indian breakfast dish, but you can also eat it for lunch or a light dinner. If you use cream of wheat make sure you use the regular kind, not the instant. Often the vegetable used is peas, but I just buy a bag of mixed frozen vegetables and use that, or chop up whatever vegetables I have on hand. However, don't use greens. Vegetables like peas, corn, carrots, onion, green beans, green pepper and edamame work best. You may find that you need more salt than you normally use in cooking. I like to eat it with Indian pickle, but any spicy sauce will work.”

Ingredients Nutrition

  • 2 cups cream of wheat or 2 cups semolina
  • 2 slices ginger, chopped
  • 12 cup peanuts (try to get raw, otherwise roasted with skins on is Ok)
  • 1 tablespoon Urad Dal
  • 12 teaspoon mustard seeds
  • 1 -2 dried red chilies or 1 teaspoon chili pepper flakes, to taste
  • 1 cup mixed vegetables, chopped small
  • 3 cups hot water, approximately
  • 1 tablespoon vegetable oil
  • 3 curry leaves (optional)
  • salt


  1. In a wok, mildly roast the cream of wheat or semolina with salt until it is just about to get brown. Remove from the wok when done.
  2. In the wok, fry the peanuts until lightly browned. Add ginger, urad dal, mustard seeds and chili pepper. Continue cooking until the mustard seeds start to pop.
  3. Cook vegetables to prefered doneness.
  4. Add vegetables and curry leaves to the wok, mixing well.
  5. Add in roasted cream of wheat and mix well.
  6. With the heat on, pour water in stirring thoroughly until cream of wheat is no longer dry but is not soggy.
  7. Serve while warm.

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