Heat oil in skillet and add mustard, cumin, urad dahl, curry leaves and cashews. Sauté lightly and add onions and salt, green chilies and cook until lightly browned.

Add ginger and more vegetables if desired. Add water and bring to a boil.

Add cream of wheat, stirring constantly, and cook 2 – 3 minutes. Cover, reduce heat and simmer for a couple minutes longer.