A yummy grain alternative.

In a large saucepan heat

  • 3 TBL oil
  • 1 tsp mustard seeds

and cook until the seeds pop, about 2-3 minutes (or use)

  • 3 TBL mustard oil (ATTN the diluted mustard oil that’s ready to use)


  • ½ cup chopped shallots
  • 3 hot green chilies (stemmed, seeded and chopped)
  • 3 tsp minced fresh ginger

Saute for another 3-4 minutes. Add

  • ¼ cup chopped roasted almonds
  • 12 fresh curry leaves
  • 1 tsp salt
  • 4 cups water
  • 1½ cups cream of wheat

Raise heat and bring to a boil, stirring constantly so it does not form lumps. Lower heat and cover until fully cooked, another 3-5 minutes.

Remove from heat and let rest, covered. Fluff with fork, sprinkle with lemon juice  and serve.

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