Savory Breakfast Recipe and Upcoming Workshop!

 Upuma is one of my favorite savory breakfasts.  Several of the ingredients for Upuma are found only in Indian Grocery Stores.  They are urad dal, curry leaves and black mustard seeds. You could use brown mustard seeds in place of the black.   Although the flavor will be different, there are no good substitutes for the dal and curry leaves, but it still will be tasty. Below is the recipe and a picture.

I will be be offering  a workshop through Circle Yoga on Sunday, March 7th from 4 to 5:30:  Yoga for a Good Night’s Sleep.

In this workshop we will learn about practices that can promote a good night’s sleep. We will begin with a short discussion about simple steps you can take to help your body and mind wind down and prepare to rest. We will then engage in some of those practices, doing gentle yoga movements, calming breathing techniques, and a guided relaxation. We will end with a foot massage. (Optional: have a good quality massage oil and a pair of old socks handy for the massage).

https://circleyoga.cowtinker.com/om/workshops/yoga-for-a-good-night

 

 Upuma

(pronounced OOp-mah)

(Adapted from Curried Favors by Maya Kaimal MacMillan)

1/3 to ½ c broken raw cashew nut

2 to 4 T ghee or coconut oil (more for Vata &less for Kapha)

½ t black mustard seeds

1 t split urad dal

1 dried red pepper, broken in 2 to 4 pieces, with most of seeds taken out.

10 curry leaves

1 to 3 T chopped shallot or white onion

½ t minced fresh ginger

 1 c cream of wheat or farina

¼ to ½ t salt (more for Vata & less for Kapha)

¼ t turmeric

1 ½ to 2 c near boiling water

1 t lemon or lime juice

 ¼ chopped fresh cilantro for garnish

 In a small pan, dry roast the cashews on low heat for 5 to 10 minutes, shaking the pan occasionally, until slightly browned, a few minutes.

 Meanwhile, in a wok heat the ghee over medium heat, turn heat up to medium-high and add the mustard seeds, urad dal, red pepper, and curry leaves, cover and cook until the mustard seeds start to pop.  Then uncover, add the shallot and ginger and stir until the onion is soft.

 Add the cream of wheat and stir mixture for 3 to 4 minutes until it is light golden brown.  Stir in the salt and turmeric until well mixed and cook for about 30 seconds longer.

Lower the heat to medium low and slowly add the water and stir until the farina has absorbed all the water.  Turn heat down to simmer, add the lemon or lime juice and continue to stir for 30 seconds to 1 minute until the mixture breaks into lumps.  Stir in the cashews and remove from the heat. You can add a bit more lemon or lime juice to taste.

Garnish with cilantro.  Makes enough for 2 generous servings.