Ingredients

• 2 tablespoon canola oil
• 1 teaspoon black or yellow mustard seeds
• 1/4 cup cashews, chopped (1 1/4 ounces)
• 1/4 cup dried yellow split peas, (chana dal)
• 1 small onion, finely chopped (1/2 cup)
• 1 tablespoon finely chopped fresh ginger
• 3 cups water
• 2 medium red potatoes, peeled and cut into 1/4-inch dice
• 1 cup frozen green peas
• 2-3 fresh Thai, serrano or cayenne chiles, seeded and finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1 cup wheat cereal, (farina), such as Cream of Wheat (not instant)
• 1 medium tomato, chopped (3/4 cup)
• 2 tablespoon chopped fresh cilantro

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Cooking Directions

Step 1

Heat oil and mustard seeds in a medium saucepan over medium-high heat. Once seeds begin to pop, cover the pan and wait until the popping stops. Add cashews and yellow split peas; stir-fry until golden brown, about 30 seconds. Add onion and ginger; stir-fry until the onion is golden brown, 2 to 3 minutes.

Step 2

Stir in water, potatoes, peas, chiles, salt and turmeric; bring to a boil. Reduce heat to medium-low, cover and simmer until the potatoes are tender, 5 to 6 minutes. Stir in wheat cereal; simmer, covered, until all the water is absorbed, 3 to 4 minutes. Stir in tomato and cilantro. Cover and simmer until the tomato is warm, 1 to 2 minutes. Serve.