Ingredients:
- 1 cup thin vermicelli (semiya)
- 2 tablespoons oil or ghee
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split chickpeas)
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped (adjust to taste)
- 1 small onion, finely chopped
- 1/4 cup mixed vegetables (carrots, peas, beans, etc.), finely chopped
- 1/4 teaspoon turmeric powder
- Salt to taste
- 2.5 cups water
- 2 tablespoons fresh coriander leaves, chopped (optional)
- Lemon juice (optional, for garnish)
Instructions:
- Roasting Vermicelli:
- Heat a dry skillet or pan on medium heat. Add the vermicelli and roast it for about 2-3 minutes, stirring constantly until it turns golden brown. Be careful not to burn it. Transfer the roasted vermicelli to a plate and set aside.
- Preparing Tempering:
- In the same pan, add oil or ghee. Once hot, add mustard seeds and let them splutter.
- Add urad dal, chana dal, and a pinch of asafoetida. Sauté until they turn golden brown.
- Add finely chopped green chili and sauté for a minute.
- Adding Vegetables:
- Add chopped onions and sauté until they turn translucent.
- Add the mixed vegetables, turmeric powder, and a pinch of salt. Cook for a few minutes until the vegetables are slightly tender.
- Cooking Vermicelli:
- Pour in the measured water and bring it to a gentle boil.
- Gradually add the roasted vermicelli, stirring continuously to avoid lumps.
- Reduce the heat to low and cover the pan. Let it cook for about 3-4 minutes, or until the vermicelli absorbs the water and is cooked through.
- If the upma is too thick, you can add a little hot water and stir.
- Finishing Touch:
- Check the seasoning and adjust salt if needed. If you prefer, squeeze some lemon juice over the upma for a tangy flavor.
- Garnish with chopped coriander leaves (if using).
- Serving:
- Serve hot in bowls with a side of chutney, pickle, or yogurt.
Enjoy your delicious and quick Semiya Upma! It makes for a perfect breakfast or a light meal.