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1
At least three hours ahead, rinse and soak the chana dal.
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2
Boil the chana dal two minutes or until soft but not mushy, drain and dry. Put a kettle of water on to boil.
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3
Melt 1/2 T. butter, oil or ghee in small, heavy saucepan and saute cashews until light brown. Set aside.
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4
Melt the rest of the cooking fat and saute the mustard seeds until they begin to pop. Then add curry leaves, ginger, chana dal, hot peppers and onion and cook until the onion is soft.
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5
Add farina and cook and stir until the grains are coated with oil and beginning to brown.
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6
Add boiling water and stir hard as farina thickens. Continue to add water, stirring, until the consistency of a soft, cooked cereal is reached.
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7
Add salt and lemon juice to taste, and top with sauteed cashews. Serve with coconut chutney and Greek-style yoghurt.
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8
Heat the cooking fat and saute the mustard seeds until they begin to pop. Add the hot red peppers and saute a few minutes until they turn dark. Then remove and discard the peppers.
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9
Put coconut and green peppers in food processor or blender with contents of the saute pan with a few tablespoons of water, just enough to blend. Process until uniform and a pretty green.
