Uppama- Farina Pilaf With Dal And Vegetables

• 1/3 cup canola oil
• 1 cup toordal or urad dal *
• 1/2 Tablespoon black mustard seeds*
• 1 cup(4 oz.) finely chopped onion
• 3 jalapeno chiles, seeded and minced ( or or 3 1/2 Tablespoons minced pickled jalapenos,seeded
• 1 cup quick- cooking farina(Pillsbury is fine; not Indian sooji which is too fine)
• 28 ounce can Pastene plum tomatoes, lifted out of their juices and chopped
• or
• 2 cups finely chopped ripe garden tomatoes or grape tomatoes
• minced peeled ginger
• 1/2 cup ( 2 ounces)minced unpeeled carrot
• 1/2 cup (1.2 ounces) minced scallion, including green and white
• 2 cups water (2 1/2 cups if using fresh tomatoes)
• 1 Tablespoon kosher salt
• 1/8-1/4 cup lemon juice
• 1/2 cup+minced cilantro
• Plain yoghurt

1. In medium hot oil, sautee dal a few minutes to make crunchy. Add mustard seeds til they pop, then onion. Sautee 7-8 minutes til onion is soft, adding oil if needed. Don't brown the onions. Add jalapenos for a minute, then farina, toasting 4-6 minutes til lightly browned. rnrnIndividually add tomato through scallion, stirring well between each addition.rnAdd water and Salt. Bring to boil. Turn down to simmer, cover tightly, 20-30 min.rnuntil farina is thick and dal are toothsome. If dal are not tender, cover and simmerrntil done, adding more water if mixture is dry. Finished uppama should be moist rnbut not gloppy or soupy. Stir well to blend.
2. Squeeze lemon juice over it and sprinkle w/ cilantro. Serve with plenty of plain yoghurt. rnrn .
3. *Available at Indian stores and some Whole Foods

canola oil, toordal, black mustard seeds, onion, jalapeno chiles, quick cooking, tomatoes, tomatoes, ginger, carrot, scallion, water, kosher salt, lemon juice, cilantro, yoghurt

Taken from food52.com/recipes/21118-uppama-farina-pilaf-with-dal-and-vegetables (may not work)