Tomato Bhaath

1/2 cup rulau (cream of wheat)
1 medium onion, finely chopped
1 carrot grated
1/4 cup peas
minced ginger
1 tomato chopped
corander leaves
1/2 teaspoon rasam powder
1/2 tsp sugar

Seasoning
1 Tblsp ghee and oil mixed
1/2 teaspoon mustard seed
1 tsp urad daal
4 green chillies, slit in half
1-2 Tbslp cashews

Dry roast cream of wheat until you get a nice aroma. Remove from kadai. In the same pan add oil, mustard seeds and urad daal. When mustard seeds stops spluttering, add cashews. When they turn a little brown add green chillies and chopped onions. When the onions become translucent add rasam powder, carrots, peas, and ginger. Add 1 1/4 cup water, salt to taste and 1/2 tsp sugar. Cover and cook on low flame until vegetables are done. Add coriander leaves. Mix well. While stirring slowly add cream of wheat. Let the water get absorbed. Now it is ready to eat. Add more water if the cream of wheat is not cooked.