- 2 tbsp peanut oil
- ½ teaspoon cumin seeds, whole
- 1 cup cracked wheat, coarse
- 1 teaspoon ginger, finely chopped
- ½ green chile, finely chopped
- ½ cup peas
- ½ cup carrots, diced
- ¼ teaspoon cayenne
- ½ teaspoon salt
- 1 ½ cups water
ingredients
directions
Put the oil in a medium pan and set over medium-high heat. When it is hot, put in the cumin seeds. Let them sizzle for a few seconds. Turn the heat down to medium and put in the cracked wheat. Stir constantly for 2 minutes, letting the wheat brown lightly. Put in the ginger, green chile, peas, carrots, cayenne, and salt. Stir for 30 seconds. Now add 1-1/2 cups of water to the pan. Bring to a boil and cover tightly. Then turn the heat down to very low and cook for 35 minutes. Turn off the heat. Lift the lid and quickly cover the pot with a clean dish towel. Put the lid back on and let the dish towel absorb the moisture for another 20 minutes. Fluff gently and serve hot. |
Categories
Indian, Vegetarian Dishes
