Bread Upumav

Brown Bread - 5 slices
Vegetable oil - 3 Tbsp
Cashewnuts - 2 Tbsp
Groundnuts - 3 Tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Bengal gram - 1 tsp
Curry leaves -5
Ginger - 1 tsp, grated
Chilli - 1, thinly sliced
Onion - 2 small, finely chopped
Carrot - 1 small, finely grated
Salt - 3/4 tsp

To garnish:
Coriander leaves - a  fistful
Pomegranate pearls - 1 Tbsp

Pick the soft inside part of the bread slices and crumble into small pieces. Do the same with the outer edges too. Keep aside.

Warm the vegetable oil in a pan. Add cashewnuts and sitr. Transfer the cashewnuts to a bowl once it starts to brown. Add the groundnuts to the oil and stir for a few minutes. Transfer the groundnuts to a bowl too once cooked. When the cashews cool. break them into smaller pieces. To the heated oil, add mustard seeds. As soon as they start to sputter, add the dals. Stir and then add the curry leaves. Stir and then add ginger, chilli and salt. Stir for a few seconds and add the chopped onion. Stir for a few minutes until it becomes glassy and translucent. Spoon in the carrot and stir around for a few minutes. Add the powdered bread and stir around until everything is mixed well. Switch off the flame. Top off the bread upumav with coriander leaves and pomegranate pearls.

Recipe from Mom.