Its Friday again and a day for me to try something new to resist eating outside. This is mom's favorite and she always made this with wheat vermicelli. On my recent trip to India, I got some vermicelli and was eager to try this out as soon as possible.
Heres a quick recipe before I head out for the day.
Ingredients:
2 Cup Vermicelli
1/4 Cup Beans
1/4 Cup Carrot
Handful of Peas
1/4 Cup Tomato
2 cloves garlic (Chopped finely)
1 tsp Cumin
1/2 tsp Red Chili powder
1/4 tsp turmeric
1 medium Onion
1/2 tsp Ghee
Oil
Salt to taste
Seasoning:
1/2 tsp Musturd seeds
1/2 tsp Urad Dhal
1/2 tsp Channa Dhal
1 Sprig Curry Leaves
3 Green Chili (split lengthwise)
Heat the half tsp ghee and roast vermicelli until it turns light brown. Now add 4 cups of water, 1/4 tsp salt and a little oil and boil. Remove from heat when the vermicelli is 3/4 cooked. Drain the water and keep aside.
Cook the carrot, peas and beans with a little salt and 1 cup water. Remove from heat and drain water when the vegetables are cooked. Alternatively you can microwave the vegetables with salt and water for 4 minutes on high.
Now in a pan, heat oil and add mustard seeds. When the mustard seeds splutters add urad dhal, channa dhal, green chili and curry leaves. Add the finely chopped garlic and the chopped onion and saute until the Onion turns translucent and light brown.
Add the tomatoes, cooked vegetables and saute for a minute. Now add cumin, turmeric and red chilli powder. Add salt to if you need more. Remember that the vegetables and the vermicelli already have salt.
Now add the vermicelli and mix everything up. Saute for a few minutes and remove from heat. Serve hot with a chutney of your choice.
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