Savory Cream of Wheat with Onions and Peas (Upma)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 cup semolina (cream of wheat or wheat farina)
1 tsp cumin seeds
1 tbsp oil
1 small onion, finely chopped
1 green chile, finely chopped (or to taste)
1/2 cup peas (I usually use frozen)
1/2 tsp red chili powder (or to taste)
3/4 tsp salt (or to taste)
3 cups water
lemon
handful of fresh herbs (normally cilantro is used but parsley or basil will work too)
Instructions:
Heat oil in a 12 inch wide skillet over medium heat. When the oil begins to shimmer, toss in the cumin seeds. Let cook for about 10 seconds. Add the onion and green chile with a pinch of salt. Saute the onions until they are soft and translucent. Add the semolina. Dry roast the semolina, stirring constantly, until it becomes fragrant and smells toasty. About 5 to 7 minutes.
Add the water, peas, chili powder, and salt. Stir. Let cook for 3 to 4 minutes until all the water is absorbed. Sprinkle with lemon juice. Fluff with a fork before serving.
Serves 2-4.