Brown mustard is available in any of the Indian Grocery stores. I like to enjoy this with a side of spicy Indian mango or lemon pickle. For color and extra healthy punch you can add t tsp. of turmeric powder to the oil before adding green chilies. This is a one pot meal for a quick fix for dinner or break fast.
1Toast Cream of wheat with butter or oil on a wide sauce pan till it turns light golden brown. Set this aside in a bowl.
2Before starting the cooking process, cut all the veggies and keep it ready with the toasted Cream of wheat and measured water.
3Take a deep sauce pan, pour 3 tbs. Oil as it heats up add mustard seeds take a bit care as this mustard pops it will splatter oil, next add cumin seeds. Add green
Chilies (optional) , next add ginger, Garlic and onion one after the other and let it fry till the onion becomes translucent. At this point add salt to taste. Add thawed green peas and carrots (can add any other veggies of your choice)
4Add water and bring it to boil and add chopped cilantro close the lid and reduce heat and let it simmer for 10 minutes or till the veggies are fully cooked. Taste the broth at this point and add salt if needed.
5Reduce the heat to minimum or switch it off to avoid splattering or forming lumps while you slowly add toasted cream of wheat to the boiling broth. Once it is mixed in completely and it becomes thick you can turn the heat back on to very low temperature and close the lid leaving the mixing ladle in to keep the lid semi open for the air to escape and let it cook for 5 to 10 minutes. After turning the heat off mix the lemon juice and mix it very well. You can add more butter for an enhanced taste. This is a one pot meal for a weekday dinner or a weekday break fast.