Serves 8 to 10
• ¼ cup vegetable oil
• 1 medium-sized yellow onion, chopped
• 1½ tsp. whole mustard seeds
• 1 green chili, minced
• 1 tsp. crushed dried red chilis
• 1 cup farina
• 5 cups hot water
• ½ cup sliced green onions
• ⅓ cup finely diced carrots
• 1 large, ripe tomato, diced
• 2 tsp. salt
• optional garnish
• lemon juice and cilantro (coriander leaves)
1. Heat the vegetable oil in a large saucepan and sauté the onions in it until it is translucent. Add the mustard seeds and both chilis and stir over medium heat for a minute or two. Add the farina and stir for another few minutes.
2. Still stirring, gradually add the hot water. Beat lightly with a whisk to get rid of any lumps. Add the green onions, diced carrots and tomato, and the salt. Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender. This may take as long as 45 minutes to 1 hour, over low heat.
