Vegetable Semiya with Egg Curry

Instructions

1. 1

   Roast the semiya

   • Heat a wide pan or kadai over medium flame.
   • Add the semiya and dry roast, stirring frequently, for about 3-4 minutes until it turns a light golden brown and aromatic.
   • Transfer the roasted semiya to a plate and set it aside. This step is crucial to prevent the upma from becoming sticky.
2. 2

   Make the tempering

   • In the same pan, heat the oil over medium heat.
   • Add the mustard seeds and allow them to splutter completely.
   • Add the urad dal and chana dal. Sauté for about a minute until they turn crisp and golden.
   • Add the curry leaves and cashews (if using) and sauté for another 30 seconds.
3. 3

   Sauté vegetables

   • Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
   • Add the grated ginger and slit green chilies. Sauté for one more minute until the raw smell disappears.
   • Add the mixed vegetables and turmeric powder. Mix well and cook for 4-5 minutes, stirring occasionally, until the vegetables are slightly tender.
4. 4

   Cook the semiya

   • Pour 2.5 cups of water into the pan and add salt. Increase the heat and bring the water to a rolling boil.
   • Once boiling, reduce the heat to low. Add the roasted semiya gradually, stirring gently to prevent lumps.
   • Cover the pan with a lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the semiya is soft and cooked through.
5. 5

   Garnish and serve

   • Turn off the heat and let the semiya rest, covered, for 5 minutes. This helps it become fluffy.
   • Open the lid and gently fluff the semiya with a fork.
   • Squeeze in the lemon juice and sprinkle the chopped coriander leaves. Mix gently.
   • Serve the vegetable semiya hot, on its own or with a side of coconut chutney.