Shevai Upma

Instructions

1. 1

   In a wide, heavy-bottomed pan, dry roast the rice vermicelli on low-medium heat for 3-4 minutes. Stir continuously until it turns a light golden brown and becomes aromatic. This step is crucial for a non-sticky upma. Transfer to a plate and set aside.

2. 2

   In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter completely. Immediately add the urad dal and chana dal. Sauté for about a minute until they turn golden brown.

3. 3

   Add the curry leaves, slit green chilies, and grated ginger. Sauté for 30 seconds until the curry leaves are crisp and fragrant. Then, add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.

4. 4

   Pour in the water, add the salt and turmeric powder. Stir well and bring the water to a vigorous, rolling boil.

5. 5

   Reduce the heat to the lowest setting. Add the roasted vermicelli and give it a quick, gentle stir to combine everything. Do not overmix. Cover the pan with a tight-fitting lid and cook for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through.

6. 6

   Turn off the heat and let the upma rest, covered, for 5 minutes. This allows the vermicelli to steam further and become perfectly fluffy.

7. 7

   Open the lid, drizzle with fresh lemon juice, and sprinkle with chopped coriander leaves. Use a fork to gently fluff the upma, separating the strands. Serve immediately.