Semiya Upma

(Rice Vermicelli/Noodles cooked with Vegetables and flavoured with tempering of Spices)

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Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 4-5
Recipe Source: Amma

2 cups Vermicelli (I used MTR Vermicelli)
1 medium Onion, finely chopped
2 large Tomatoes, finely chopped
1 medium Carrot, peeled and cut into 1 cm cubes
6-8 French Beans, trimmed and cut into 1 cm pieces
¼ cup Green Peas (I used frozen)
2-3 Green Chillies, slit (Adjust acc to taste)
¾ inch Ginger, peeled and finely chopped or grated
2-3 tbsp Fresh Coriander Leaves, finely chopped
½ tsp Sugar (Optional but recommended)
1-2 tbsp Fresh Lime Juice
½ tbsp Ghee or Oil
Salt to taste

For Tadka/Tempering:
1 tsp Mustard Seeds
1 tbsp Channa Dal/Split Chickpeas
½ tbsp Urad Dal/Split Black Lentils
1-2 Dry Red Chilli, halved
2 strings Curry Leaves
10-12 Cashew Nuts or 2 tbsp Roasted Unsalted Peanuts (Optional), roasted to golden in little oil or ghee
1 tbsp Oil or Ghee
Heat ½ tbsp of Oil or Ghee in a pan and add Vermicelli to it. Roast this vermicelli on medium to low heat till it turns light golden brown in colour, about 3-4 minutes. Let it cool.
Bring about 3-4 cups of water to boil and add little salt to it. Now add roasted vermicelli and let it cook uncovered till it is cooked through. Add more water if needed. It takes around 4-6 minutes to cook all the vermicelli. Drain water using a colander and keep it aside until it’s needed.
Heat tbsp of oil or ghee in a pan and add mustard seeds to it. When it starts to pop and splutter, add channa dal, urad dal, halved red chillies and curry leaves. Sauté till lentils turn golden, about 1 minute.
Now add finely chopped onion, slit green chillies and ginger. Sauté till onion turns light golden brown, about 1-2 minutes. Now add finely chopped tomatoes and cook till they turn pulpy and release their juice, about 2 minutes.
Add sugar, carrots, beans and green peas and cook covered for 2-3 minutes till vegetables turn tender.
Mix in cooked vermicelli, finely chopped coriander leaves, roasted cashews and lime juice. Adjust the salt and cook for another 2 minutes for all the flavours to blend well. Serve hot with any chutney or pickle and a dollop of chilled yogurt, the way I like it.