Instructions: Roast the cream of wheat in a heavy skillet over medium heat until light brown, stirring, about 8 to 10 minutes. (Roasting the cream of wheat reduces lumping.) Set aside.

Heat the oil in a wok over medium-high heat. Add the mustard seeds and fry until they pop, about 10 seconds. Add the urad and chana dals and cook until lightly browned, 1 minute. (Some cooks like to add dried red chiles. If using these, add them now.) Add the curry leaves and stir until fragrant, then add the onion, ginger, chile and vegetables. Cook until the onion is translucent, 2 to 3 minutes.

Add the salt and 1 cup of water and boil 30 seconds. Add the remaining 1 cup of water and lower the heat to a simmer. Pour in the cream of wheat slowly to prevent lumping. Cook and stir constantly until done, 2 to 3 minutes. If too dry, add more water carefully. Do not let the water level come above the cream of wheat. The mixture should not be soggy.

Remove from the heat, cover and let stand 5 minutes. Serve garnished with cilantro leaves and nuts, if desired.

This recipe yields 2 servings.

Comments: Brown mustard seeds, urad dal, chana dal and curry leaves are available at Indian markets.

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