Lemon Vermicelli Upma

Lemon Vermicelli Upma Recipe

Ingredients (Serves 2)

1. Roasted vermicelli / semiya – 1 cup

2. Hot water – 1.5 cup

3. Oil – 2 – 3 tsp

4. Peanuts –  3 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Chana dal – 1/2 tsp

5.  Onion – 1/3 cup, thinly sliced and halved

Curry leaves – A few

Green chilly – 1, chopped

Turmeric powder – 1 pinch

Asafoetida / hing – 1 pinch

7. Grated coconut – 1 tbsp (optional)

Cilantro – 2 tbsp, chopped

Lemon juice – 2 tsp or to taste

Grated carrot – 1 tbsp (to garnish)

9. Salt – To taste

Method

Heat oil/ghee in a pan at medium heat. Fry peanuts for a couple of minutes. Transfer to a bowl. In the remaining oil, splutter mustard seeds. Fry urad dal and chana dal for a minute or until golden.  Add onion, curry leaves and green chilly. Saute until transparent. Add a pinch of tujrmeric powder and hing. Cook for a minute. Add hot water and bring to a boil. Taste-check for salt. Add roasted semiya and mix well. Cover and cook for 4 – 5 minutes over medium-low heat until done. Sprinkle fried peanuts, grated coconut, chopped cilantro and grated coconut. Add lemon juice and mix well. Serve as is or with coconut chutney.