Since sometime in October I've been digging deep into Indian cooking. Got a couple great cookbooks and all the spices I need. This recipe is from an out-of-print Bengali cuisine book by Bharti Kirchner, "The Healthy Cuisine of India: Recipes From the Bengal Region." Yum-yum.
-- Chef Dennis
3 Tbsp. veg. oil (mustard oil preferred)
3/4 cup regular Cream of Wheat
1 whole dried red chili
1/2 tsp. black or brown mustard seeds
1-1/2 cups finely chopped onion
2 Tbsp. peeled, minced fresh ginger
1 tsp. seeded, chopped fresh green chili
1/4 cup raw cashews
1/4 tsp. salt
2-1/2 cups hot water
2 Tbsp. fresh lime juice
1Tbsp. finely chopped fresh cilantro
1. Heat 1 Tbsp. of the oil in a skillet over medium low heat. Fry Cream of Wheat, stirring constantly, until light brown, 7-10 minutes; do not burn. Remove from the skillet immediately and set aside. Rinse and wipe out the skillet.
2. Heat 2 Tbsp. oil in the same skillet over medium heat. Fry red chili until it darkens. Add mustard seeds and fry until they start crackling. Add onion and fry until richly browned, but not burnt, 15-20 minutes (or even more, depending on the heat level), stirring constantly. Turn heat down slightly when onion first begins to brown. Stir in ginger, green chili, cashews and salt. Add the Cream of Wheat.
3. Pour hot water into the skillet and simmer over lowest possible heat, covered, until all water has been absorbed and the mixture is light and fluffy, 7-10 minutes. (It's okay to add a bit more water if it seems like it's needed.) Add lime juice and cilantro and mix well.
