Cornmeal Upma

• 1 Tablespoon Canola Oil
• 1 teaspoon Mustard Seeds
• 1 sprig Curry Leaves
• 1/2 cups Chopped Red Onion
• 1/2 teaspoons Finely Chopped Ginger
• 2 whole Serranos, Cut Into Small Rounds
• 1/2 cups Chopped Red Bell Pepper
• 2 cups Water
• 1/2 teaspoons Salt
• 1 cup Cornmeal
• 1 teaspoon Ghee Or Butter
• 1/2 cups Chopped Almonds (optional)

1. On medium flame, in a deep saute pan or Dutch oven, heat the oil. Add the mustard seeds. Once mustard seeds temper and pop, add curry leaves, onion, ginger and serranos. Saute for 3 minutes or until ingredients are wilted and onions translucent.
2. Add in red pepper and saute for 1 additional minute; don't allow pepper to wilt and brown.
3. In a measuring cup, measure in water, add salt and mix well. Pour into the cooked ingredients.
4. With heat on medium-high, allow water to boil (use lid to cover).
5. Lowering to medium heat, swiftly stir in the cornmeal to the water. Stir just until the cornmeal is mixed through. By now it would have absorbed much of the liquid.
6. With one final stir, take off heat, spoon butter on top and sprinkle with almonds. Cover and allow cornmeal to cook and soften in the steam.

canola oil, mustard seeds, curry, red onion, ginger, serranos, red bell pepper, water, salt, cornmeal, butter

Taken from tastykitchen.com/recipes/breakfastbrunch/cornmeal-upma/ (may not work)