Savory Polenta

1/2 cup cornmeal, fine ground
1/2 cup water

Mix cornmeal with water to make it like a paste, without any lumps.

1 tbsp coconut oil
1/2 tsp black urad dal
1 tsp channa dal

1/2 tsp mustard seeds
asafetida

2 tbsp cashew nuts, chopped
1/2 cup onion, chopped
3 serrano pepper, finely chopped

curry leaves

1 tsp ginger, grated

1/2 cup carrots, finely chopped ( 1 large or 2 small )
1/2 cup beans, finely chopped (13 beans)
1/2 cup cauliflower, chopped
1/4 cup peas
1/4 tsp turmeric powder

1/2 cup potato, chopped (1 extra small potato)
1/2 cup tomato, chopped

1 tsp salt
1/4 tsp ground black pepper, if its not spicy enough

2 cup water

1 cup plain unsweetened coconut milk

3 ounces spinach, chopped (optional)

2 tbsp cilantro leaves, chopped

Heat oil in a pan, add urad dal, channa dal, toast it till it becomes light brown, add mustard seeds, when it starts to splutter, add asafetida, cashew nuts, onion, serrano peppers, curry leaves, ginger, saute for 3 minutes in medium flame.

Add carrot, beans, cauliflower, peas, turmeric powder fry for 2 more minutes.

Add potato, tomato, salt, water, coconut milk and allow it to boil. Once it starts to boil, reduce the heat to medium, cook for 5 minutes and  then simmer in low.

Add cornmeal paste and cook for 20 minutes in low. Add spinach in last 3 minutes, increase the heat to medium. Stir often.

Switch off the pan, after 20 minutes, garnish with cilantro leaves.

Tastes Note: Tastes AWESOME
Yields : 4 and 1/2 cups