An Indian breakfast dish made with vermicelli/semiya and vegetables which you can make for your everyday breakfast. A perfect dish to pack your lunch box too.
Ingredients:
Fine Semiya/Vermicelli – 2 cups
Oil – 2 tbsp
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Chana dal/bengal gram dal – 3/4 tsp
Cashew nuts – 8-9 (optional)
Curry leaves – 15 leaves
Onion – 1 big finely chopped
Green chillies – 3 slit
Carrot – 1 finely chopped
Capsicum – 1 finely chopped
Fresh or Frozen Green Peas – 1/2 cup finely chopped
Lime juice – 3/4 tsp
Fresh coriander leaves – 2 tbsp
Salt – to taste
Water for boiling vermicelli/semiya – 5 cups
Preparation:
Heat a pan with a broad base and add 5 cups of water to it. When it starts boiling, add the semiya and cook it for just 2 minutes. Take it off the pan immediately and rinse it with cold water in a sieve. It cooks very fast, so cooking it any longer may make it mushy.
Heat another pan/kadai. Add oil. When it is hot, add the mustard seeds, udad dal and chana dal and saute them well till they turn golden in colour. (If you are using cashewnuts, add it and saute). Then, add the curry leaves, green chillies and the chopped onions. Saute till it turns translucent. Next, add the chopped carrots and saute for 2 minutes. Then in goes the green peas and the chopped capsicum. Saute it well for another 2 minutes. Sprinkle little water, add 1/4 tsp salt and then cover and cook the vegetables for 2- 3 minutes on a low flame. Open the lid and saute again. Now, add the semiya/vermicelli to it and mix it well. Keep in low flame for 3 – 4 minutes. Adjust the salt.
Add coriander leaves and lime juice to it before serving. Mix it well and serve hot.
Note: Some recipes call for roasting the semiya in ghee/oil and then adding water to it alongwith the veggies for cooking. I prefer my method of boiling the semiya in hot water, taking it off immediately and rinsing it in cold water and then adding it to veggies in the pan. This way it does not stick to each other and the oil used is also less.
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