8-10 persons

2 cups oil dhal

2 tsp coarse salt

1 medium onion

2 cups crushed wheat

½ cup ghee

¼ cup mealie meal or mealie rice

Soak dhal for 30 minutes and wash off all loose skins.  Boil dhal, mince and crushed wheat in salted water and cook till soft and mushy.

Care must be taken that pot is stirred vigorously at this stage, since water will nearly have evaporated and there is danger of contents scorching. If mealie meal is used, then this is the procedure.

Make a paste from mealie meal and a little cold water and add to pot when contents are mushy.  Stir vigorously till content is consistency of thin porridge (allowing for the fact that this will be a lumpy cereal naturally.)

Just before serving fry sliced onion in ghee and pour over.  Stir well serve with toasted papads, brinjal chutneys (bharads) and of course, Khuri, in generous quantities.