Savory Cracked Wheat with Cashews
(Upma [Uppama])
YIELD: 3 CUPS (711 ML)
I’ve been making this South Indian
breakfast dish since I was in high
school. My mother learned the recipe
from a friend, and I passed it along to
my best friend, Grace. Despite moving
to Israel and having three kids, Grace
makes this dish regularly for breakfast.
I remember my mom serving it to my
younger brother with mashed banana
on the side, while I liked eating it with
toast. Regardless of how you eat it,
you’ll love making this dish for your
friends and family for breakfast, as a
snack, and even for dinner.