I made this in my big 16" frying pan or Indu made it in a large skillet on the stove. The amounts below are enough to fill my 16" pan and fed all 6 of us with just a little bit of leftovers, but we ate it as a side dish for dinner with some chicken so as a main dish you may need more. As I said, Indu's family eats it for breakfast! Read more about my FAVORITE pan here--or snag one here.
Heat the oil, mustard seed, optional chickpeas, optional lentils, red chili, curry leaves, and optional cumin.
Sauté until the mustard seeds pop a little, then add in ghee, onion, ginger, and split green chilis. Sauté well.
Pour in water/broth and bring to a low boil as you stir in the sugar, and salt.
Keeping the heat on low and slowly add in the cracked wheat, stir continuously to prevent lumps from forming until mixed well. Cover and simmer on low heat for 10-15 minutes or longer until the grain is cooked well and completely soft (taste-test to be sure). Stir occasionally and keep the heat high enough so it bubbles a bit, but don't let it burn. You may need to add a little more liquid toward the end if it's starting to stick but the grain isn't all the way softened yet. It'll sort of have the consistency of a very well-cooked rice dish. You'll LOVE the wonderful flavors.
Before serving, stir in the lemon juice and cilantro.
Let me know what you think! By the way, get someone to help you with the chopping and the time it takes to actually whip up this recipe is pretty fast.