Lemon Sevai with Egg Curry

Instructions

1. 1

   Cook the Rice Sevai

   • Bring 4 cups of water to a rolling boil in a large pot.
   • Add the instant rice sevai and cook for 2-3 minutes, or as per package instructions, until just tender. Be careful not to overcook.
   • Immediately drain the sevai into a colander and rinse thoroughly with cold running water. This crucial step stops the cooking process and prevents the strands from sticking together.
   • Gently fluff the sevai with a fork and set it aside to drain completely.
2. 2

   Prepare the Tempering (Tadka)

   • Heat sesame oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which takes about 30 seconds.
   • Add the urad dal, chana dal, and raw peanuts. Sauté for 1-2 minutes, stirring continuously, until the dals turn a light golden brown and the peanuts are crisp.
3. 3

   Sauté Aromatics and Spices

   • Add the slit green chilies and curry leaves to the pan. Sauté for about 30 seconds until the curry leaves become fragrant and crisp.
   • Lower the heat, then add the turmeric powder and hing. Stir for 10-15 seconds to cook the spices without burning them.
4. 4

   Combine and Finish

   • Add the cooked and drained sevai to the pan along with the salt.
   • Gently toss everything together for 2-3 minutes until the sevai is heated through and evenly coated with the yellow tempering. Use two spatulas or a light hand to avoid breaking the delicate strands.
   • Turn off the heat. Drizzle the fresh lemon juice over the sevai and sprinkle with finely chopped coriander leaves.
   • Give it one final gentle mix to combine. Serve immediately while warm for the best texture and flavor.