6 tb Vegetable oil
1 pn Asafetida
1/2 ts Whole black mustard seeds
1    Whole dried hot red pepper
1 ts Chana dal
2 ts Urad dal
1/2 md Onion; peeled and minced
1 c  Finely shredded cabbage
-- firmly packed
1 sm Potato; peeled
-- cut into 1/4-inch dice
2 tb Shelled peas
1    Fresh hot green chili
-- minced
1/2 ts Finely grated fresh ginger
3/4 ts Salt
1 c  Cream of wheat
-- (15 minute variety)
1 1/4 c  Boiling water
1 tb Finely minced cilantro

Pour the oil into a medium or large skillet set over medium heat. When the
oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and
urad dal. When dals turn reddish in color, add to the pan the onion,
cabbage, potato, peas, green chili, and ginger. Increase heat to
medium-high and cook the mixture, stirring all the while, for about 2
minutes. Cover skillet, reduce heat to low, and simmer until vegetables
done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium
and add cream of wheat. Cook 5 minutes, stirring the mixture and being
careful not to let the cream of wheat brown. Decrease heat to low.

Add boiling water, a couple of tablespoons at a time, stirring after each
addition and allowing water to be absorbed before adding more. (More water
may be used if a moister uppama is desired.)

Continue stirring and cooking over low heat for 10 more minutes. Garnish
with minced cilantro for serving.