Egg Semiya Upma

Instructions

1. 1

   If using unroasted vermicelli, dry roast it in a wide pan over medium-low heat for 4-5 minutes, stirring continuously until it turns a light golden brown. This crucial step prevents the upma from becoming sticky. Remove from the pan and set aside.

2. 2

   In the same pan, heat 3 tbsp of oil over medium heat. Add the mustard seeds and allow them to splutter. Then, add the urad dal and chana dal, sautéing for about a minute until they turn golden. Add the curry leaves and sauté for 30 seconds until crisp.

3. 3

   Add the finely chopped onion, slit green chilies, and ginger-garlic paste. Sauté for 3-4 minutes until the onions become soft and translucent.

4. 4

   Stir in the chopped tomato, turmeric powder, optional red chili powder, and 1.5 tsp of salt. Cook for 3-4 minutes, mashing the tomatoes gently, until they become soft and oil begins to separate from the mixture.

5. 5

   Pour in 4 cups of water and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium and slowly add the roasted vermicelli while stirring constantly to prevent lumps from forming.

6. 6

   Cook the vermicelli for 5-7 minutes, stirring occasionally, until all the water is absorbed and the strands are cooked yet firm (al dente).

7. 7

   Push the cooked vermicelli to one side of the pan. In the empty space, crack the 3 eggs. Scramble them directly in the pan until they are just cooked. Once cooked, gently fold the scrambled eggs into the vermicelli until well combined.

8. 8

   Turn off the heat. Garnish with freshly chopped coriander leaves and a squeeze of lemon juice. Let the upma rest, covered, for 5 minutes to allow the flavors to meld and the vermicelli to fluff up. Serve hot.