Uppama- farina pilaf with dal and vegetables
Pilaf
Armenian cuisine
Uppama is one of my favorite comfort foods for breakfast or dinner,and, accompanied by creamy scrambled eggs and plenty of yoghurt, it's the definitiion of Cheap Feast!. It's funny - I usually love Indian food for all the cumin and other spices, but here there are no spices, just a surprising amount of warm nutty flavor and appeal from the toasted dal and the toasted farina itself. It is a good foil for spicy dishes; it also makes for a robust and more unusual option as a vegetarian or vegan entree. <br /> <br />The things that make my Uppama version non-traditional are the larger amount of both tomato and fried dal (I just love the nuttiness and toothsome textural contrast of the fried dal with the soft farina.) When making this for a crowd, you can follow the recipe through the browning of the farina, doing it in batches, and then transfer the farina mixtures to a large pot- for cooking with the tomatoes and finishing the recipe. If multiplying this recipe by three or more, you should start with 2/3 of the tomato juices and water, as you can always add more and then cook the uppama longer (which is preferable to having soupy uppama!) <br />
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