SEMIYA UPMA /VERMICELLI UPMA
to cook vermicelli:
2 tablespoons oil
A cup of vermicelli / semiya
water for cooking
½ tablespoon salt
3 tablespoons oil
1 teaspoon mustard
1/2 tablespoons urad dal
1/2 tablespoons chana dal
one dried red chili
some curry leaves
a handful of peanuts
finely chopped ginger (1 inch)
2 slit green chilies
2 tablespoons finely chopped onion
a teaspoon of turmeric or Haldi
2 tbsp. peas or kill
2 tbsp chopped carrot
½ tsp salt
1/2 tsp salt * 1/2 cup finely chopped capsicum
2 tbsp beans (finely chopped)
2 tbsp coriander (finely chopped)
In a kadai, heat 3 tbsp oil and splutter 1 tbsp mustard, 12 tbsp urad dal, 1 tbsp chana dal, 1 dried red chilli, and few curry leaves.
On low heat, add a handful of peanuts and roast until they become crunchy.
Now add two green chillies and an inch of ginger. Stir well.
Add 2 tbsp onion and continue to sauté.
Add two tablespoons of peas, two tablespoons of carrot, two tablespoons of capsicum, and two tablespoons of beans. Saute briefly.
Add 1 1/2 teaspoons of turmeric and 1 1/2 teaspoons of salt as well. Saute.
Cover and cook for 2 minutes or until the vegetables are soft.
Gently stir in semiya. Do not overmix as the semiya will become mashed.
Add 2 tbsp coriander and 12 lemons now. Combine.
Serve semiya upma with masala chai for breakfast.