In a pan dry roast cracked wheat for 2-3 minutes.
In a separate pan add mustard seeds, urad dal, channa dal, curry leaves, cashews, temper it for one min.
Add onions, chilies, and ginger and mix it together for a minute. Once the onions are done (soft and tender) add the frozen vegetables, turmeric, and salt and let them cook for three minutes.
Add 4 cups of water. Cover with a lid until the water comes to a boil, about 2-3 minutes.
Add cracked wheat, stir it well and cover with the lid again.
Stir in between, let it cook until it thickens, garnish with cilantro and cover with the lid. Cook for 5 minutes until the cracked wheat becomes soft.
Add the roasted peanuts when the cracked wheat starts to get soft. Stir the wheat intermittently so that it does not stick to the bottom.
Squeeze the juice from a lemon and plate it into a serving dish.
|1 cup of cracked wheat|
|1/2 teaspoon of mustard seeds|
|1/2 teaspoon of cumin seeds|
|1 medium-sized onion, chopped|
|1-inch ginger, minced|
|1 chopped green chili (optional)|
|1 cup of frozen mixed vegetables (corn, peas and carrots)|
|1/2 teaspoon of salt|
|2 1/2 cups of water|
|1/8 teaspoon or a pinch of turmeric|
|1/2 ounce of dry roasted peanuts|
|1 tablespoon of cilantro|