Spiced Cream of Wheat from 660 Curries by Raghavan Iyer

Name: Spiced Cream of Wheat from 660 Curries by Raghavan Iyer
Ingredients: 4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 cup uncooked Cream of Wheat (not instant); 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones; 6 dried red Thai or cayenne chiles, stems removed; 2 cups frozen green peas (no need to thaw); ½ teaspoon ground turmeric; 10 to 12 medium-size to large fresh curry leaves; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons unrefined sesame oil or canola oil; ¼ cup raw cashew nuts; 1 teaspoon black or yellow mustard seeds

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I think Italy’s answer to Uppama is polenta, and maybe that is why I find the European version equally comforting. Uppama is very common as a breakfast offering

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Ingredients

4 fresh green Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds)
2 tablespoons finely chopped fresh cilantro leaves and tender stems
1 cup uncooked Cream of Wheat (not instant)
1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
6 dried red Thai or cayenne chiles, stems removed
2 cups frozen green peas (no need to thaw)
½ teaspoon ground turmeric
10 to 12 medium-size to large fresh curry leaves
1½ teaspoons coarse kosher or sea salt
2 tablespoons unrefined sesame oil or canola oil
¼ cup raw cashew nuts
1 teaspoon black or yellow mustard seeds