Vermicelli Upma

Instructions

1. 1

   If using un-roasted vermicelli, heat a wide, heavy-bottomed pan over medium-low heat. Dry roast the 1.5 cups of vermicelli for 3-4 minutes, stirring constantly, until it turns a light golden brown and becomes fragrant. Transfer to a plate and set aside. If using pre-roasted vermicelli, skip this step.

2. 2

   In the same pan, heat 2 tbsp of oil over medium heat. Once hot, add 1 tsp of mustard seeds and allow them to splutter completely. This should take about 30 seconds.

3. 3

   Immediately add 1 tsp urad dal, 1 tsp chana dal, and 10 optional cashews. Sauté for about 1 minute, stirring frequently, until the dals turn golden brown and aromatic.

4. 4

   Add the finely chopped onion, 1 inch of grated ginger, 2 slit green chilies, and the sprig of curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.

5. 5

   Stir in the chopped carrots, green beans, green peas, and 1/4 tsp of turmeric powder. Cook for 3-4 minutes, until the vegetables are slightly tender but still retain a slight crunch.

6. 6

   Pour in 3 cups of water, add 1 tsp of salt and 1/2 tsp of optional sugar. Increase the heat to high and bring the mixture to a rolling boil. This should take about 2-3 minutes.

7. 7

   Once the water is boiling vigorously, reduce the heat to low. Gradually add the roasted vermicelli while stirring continuously with your other hand to prevent any lumps from forming.

8. 8

   Cover the pan with a tight-fitting lid and let it cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through and tender.

9. 9

   Turn off the heat and let the upma rest, covered, for 5 minutes. This crucial step allows the steam to make the vermicelli fluffy and non-sticky.

10. 10

    Open the lid, add 1 tbsp of fresh lemon juice and 2 tbsp of chopped coriander leaves. Gently fluff the upma with a fork to separate the strands. Serve hot.