Ingredients
Vermicelli- 1 cup (100 grams)
ghee- 1tbsp
Mustard seeds- 1/2tsp
Curry leaves- 5
Green chillies- 2 (chopped)
Onion- 1 (chopped)
Chana dal- 1tbsp
Urad Dal- 1tbsp
Carrot- 1 (chopped)
Peas- 1/2 cup
Tomato- 1 (chopped)
Coriander leaves- 1 cop (chopped)
Salt as per taste Oil- 1tbsp
Procedure
1. Heat ghee in a pan until it is steaming. Saute the vermicelli in the pan for 3-4 minutes on a low flame.
2. When the vermicelli turns reddish-brown, remove it from flame.
3. Now heat oil in a deep bottomed pan. Season it with mustard seeds, curry leaves and green chillies.
4. Add the chopped onions to the pan and saute on low flame for 2-3 minutes until it turns golden.
5. Next, add the chana dal and the urad dal and stir fry it for 2-3 minutes on a low flame.
6. Pout the vegetables, that is, peas and carrots to the pan and saute for a minute.
7. Add tomato and salt to pan. Stir it to mix and cook for 3-4 minutes on a medium flame.
8. After this, add the roasted vermicelli to the pan and mix it completely with the vegetables.
9. Add two cups of water and the chopped coriander leaves. Cover and cook on low flame for 10 minutes.
10. Keep stirring occasionally to stop the upma from forming lumps. Serve vermicelli upma hot from the gas oven. It tastes best when it is warm and fresh.
