Semiya Upma with Masala Omelette

Instructions

1. 1

   Roast the Vermicelli: If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over low-medium heat. Add the vermicelli and dry roast, stirring continuously for 4-5 minutes until it turns a light golden brown and becomes aromatic. Transfer to a plate and set aside. Skip this step if using pre-roasted vermicelli.

2. 2

   Prepare the Tempering (Tadka): In the same pan, heat ghee over medium heat. Once hot, add mustard seeds and allow them to splutter. Immediately add urad dal, chana dal, and optional cashews. Sauté for about 1 minute until the dals turn golden. Add hing and curry leaves, and sauté for another 20 seconds until fragrant.

3. 3

   Sauté Aromatics and Vegetables: Add the finely chopped onion, slit green chilies, and grated ginger. Sauté for 2-3 minutes until the onions become soft and translucent. Add the chopped carrot, green peas, green beans, turmeric powder, and salt. Stir well and cook for 3-4 minutes until the vegetables are slightly tender but still have a slight crunch.

4. 4

   Boil Water: Pour 3.5 cups of hot water into the pan and add the optional sugar. Stir well and bring the water to a rolling boil over high heat.

5. 5

   Cook the Upma: Reduce the heat to low. Slowly add the roasted vermicelli to the boiling water while stirring continuously with your other hand to prevent lumps. Mix until well combined.

6. 6

   Simmer and Rest: Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for another 5 minutes. This step is crucial for a fluffy, non-sticky texture.

7. 7

   Garnish and Serve: Open the lid and gently fluff the upma with a fork to separate the strands. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Serve hot on its own or with coconut chutney or pickle.