Upma with Coconut Chutney

Ingredients

• Upma with Coconut Chutney
• 1/4 cup chana dal (split desi beans, available at Indian groceries.)
• 1/2 cup cashews
• 4 tablespoons ghee, butter, oil or a combination
• 2 teaspoons black mustard seeds (Indian grocery)
• 1 inch ginger, peeled and finely chopped
• 2 or more hot chiles, like serrano or jalapeño, seeded and chopped
• 5-10 curry leaves chopped fine (sold fresh in Indian groceries, keeps well in fridge 10 days)
• 1/2 cup farina (wheat cereal, not precooked)
• 1/4 cup each of cooked vegetables, such as carrots, peas or cauliflower
• 1 small onion, peeled and finely chopped
• some lemon juice
• Coconut chutney
• 2-3 hot dried red peppers
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon black mustard seeds
• 1/2 cup dried, unsweetened coconut
• 2-3 curry leaves, chopped
• 1-2 hot peppers, like serrano or jalapeño, seeded and chopped

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