Cracked Wheat Upma

Cracked Wheat is basically a small cut wheat product made from raw whole wheat kernels.  Needless to say, this product is loaded with nutrients, very heart healthy, and works well with any recipe because it has a neutral flavor.  I used the cracked wheat to make a very basic Indian breakfast item called Upma (pronounced - oop-ma).  There are two variations to Upma - mostly South Indians make one version that is called Upma and Maharashtrians make another version called Saanja.  Upma is white (no turmeric powder is used) and Saanja is yellow (with turmeric powder similar to Pohay recipe).  I added turmeric to my upma regardless because I like the color!

Ghee or Olive Oil
1 cup cracked wheat
1 cup mixed vegetables, thawed and microwaved for 3 to 4 minutes in water and then drained
6 curry leaves
1/2 tsp mustard seeds
dash of asofoetida
1/2 tbsp chana dal
1/2 tbsp urad dal
Handful of peanuts
1 to 2 green chillies, slit lengthwise
1/2 tsp turmeric powder
1 medium tomato
1/2 medium onion chopped finely
Cilantro, Lime juice to garnish
2.5 cups of boiling water


1. In a non stick pan, roast the cracked wheat on low heat while constantly moving the cracked wheat with a wooden spatula.  This process is very important and must not be rushed.  Do not walk away from the pan because the cracked wheat will burn.  You want to roast it for about 8 to 10 minutes until you can smell a nutty aroma. If it appears burnt, throw and start all over. The correct color should be light toasty brown, set aside.
2. Add ghee (recommended) or oil in a pan.  When hot, add mustard seeds and as they sputter turn to low heat.  Add the chana dal, urad dal, curry leaves, dash of asafoetida, green chillies, and peanuts and gently toss with a spatula in order to not burn the contents (for about 2 minutes).  Add the finely chopped onions and turmeric and mix, increase the heat to medium and cook them until translucent.  Add the microwaved frozen veggies (no water), salt and sugar (just enough to season the veggies), and toss well.  Let cook for 3 to 4 minutes.
3. While cooking the veggies, heat 2.5 cups of water in a pan. Set aside. We will use this to cook the cracked wheat.
4. Add the cracked wheat to the mix veggies pan and mix well.  Add some salt and sugar again (to season the cracked wheat this time).  Add the entire hot water to the pan and mix well. Add the coarsely chopped tomato.  Reduce the flame to low.  Cover and let cook for 8 to 10 minutes.  This step cannot be rushed either. You have to let the cracked wheat slowly absorb all the water.   Check for doneness. The cracked wheat should taste soft when you bite into it. I generally gently toss the contents again and reduce the flame to complete lowest setting and let sit for another 5 minutes, covered. 
6. Serve and eat when hot.  Garnish with shredded coconut, cilantro, and lime juice.

Note: You can alternatively add 3 cups of hot water to prevent the "whether it is cooked" guessing game.