1 Cup Vermicelli,
2.5 Cups Water,
Salt to Taste,
2 Slit Green Chilies, Or to Taste
½ Teaspoon Ginger, Grated,
1 Medium Onion, Finely Chopped
½ Cup Mixed Veggies (I Used Frozen Mix)
1 Bell Pepper, Chopped (Optional)
1 Medium Tomato, Finely Chopped
2 Teaspoon Oil
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
½ Teaspoon Chana Daal
3-4 Curry Leaves
A Pinch Asafoetida
½ Teaspoon Garam Masala of Your Choice (Optional)
½ Teaspoon Turmeric Powder
1 Teaspoon Lemon Juice, or to Taste
Dry roast the vermicelli on a non stick pan for about 7-10 minutes, or until it turns golden brown. Keep aside to cool.
In a pan, heat the oil. When hot, add the mustard seeds, green chilies, curry leaves and chana daal. When the seeds start spluttering, add the cumin seeds and asafoetida and cover immediately with a lid. Let it cook for a minute, and then add the chopped onion and bell peppers and some salt. Stir and cook until the onion turns transparent. Then add the mix vegetables, tomato, garam masala, and turmeric powder. Stir and cook for 2-3 minutes. Now add water and cover with a lid. Bring it to a boil and cook until the veggies are done. Now add a little vermicelli at a time, stirring continuously and making sure that it doesn’t stick to the bottom. When you are done adding all the vermicelli, stir once and let it cook uncovered. Cook until all the water is absorbed or evaporated. Take off of the flame and add the lemon juice. Stir well and serve hot with cold yogurt.
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