Title: Vegetable Uppama
Categories: Ethnic Vegetarian
Yield: 1 Recipe

1	c	Semolina
1/2	ts	Channa dal
1/2	ts	Urad dal
1	ts	Mustard seeds
1	pn	Asafoetida
2		Dried red chillies; crushed
1		Fresh green chilli; minced
1		1-inch piece of ginger - peeled and minced
1	md	Onion; minced
1	c	Left-over dry vegetables
		A few curry leaves
		A few fried cashewnuts
		Salt; to taste

In a dry skillet, cook semolina until it turns a light pink color. Set aside.

In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli, mustard seeds and asafoetida until dals turn reddish in color. Add ginger and onions and cook another couple of minutes. Add 2 cups of water, curry leaves, semolina, salt and vegetables; cook until water is absorbed. Stir in 2 tablespoons ghee and cashewnuts; serve hot with coconut chutney.

Adapted by Karen Mintzias from a recipe in "Tasty Dishes from Waste Items" by Aroona Reejhsinghani

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