Heat oil in large, heavy pot - we prefer iron. When oil is hot, add mustard seed and place lid on pot for a few seconds while seeds are toasting. Add onions and green peppers which have been finely chopped. Saute until soft. Add cracked wheat and allow to brown slightly, stirring so it doesn't stick. Cashew pieces, raisins, or both can be added at this point. Slowly pour in 4 cups hot water. Add turmeric powder and salt (and ginger if desired). Turn the heat to low and allow wheat to cook. It will need occasional stirring when the water is absorbed, and may need more water for longer cooking if the grain still isn't tender. It should be almost the consistency of pilaf, but not quite so flaky. Stir in lemon juice.

Makes 4 1/2 to 5 cups.

Variations:
*Add 1 cup finely chopped fresh coriander leaves.
*Stir in a cut-up tomato or leftover vegetables: green beans, carrots, or potatoes are all good. These may also be added to the pot raw, when you pour in the water, so that they cook along with the grain. This makes a great one-dish meal.

This flavourful cracked wheat dish was our first exposure to South Indian cuisine, and it remains one of our favourites.

Uppuma is popular in most of India for high tea, but it is quite suitable for breakfast, lunch, or dinner.

"Found these recipes in an old book of my mum's from the 70's (her vegetarian phase as she calls it...) - 'Laurel's Kitchen - A Handbook for Vegetarian Cookery and Nutrition'. Lots of good, simple, interesting food!"