Egg Shevai Upma

Instructions

1. 1

   Roast the vermicelli. In a wide, heavy-bottomed pan, dry roast the rice vermicelli on medium heat for 3-4 minutes until it turns a light golden brown and releases a nutty aroma. Transfer to a plate and set aside.

2. 2

   Make the tempering. Heat oil in the same pan over medium-high heat. Add the mustard seeds and wait for them to splutter, which takes about 30 seconds. Add the urad dal and chana dal. Sauté for about a minute until they turn golden brown. Finally, add the curry leaves and sauté for a few seconds until they become crisp.

3. 3

   Sauté the aromatics. Add the finely chopped onion, slit green chilies, and grated ginger to the pan. Sauté for 3-4 minutes until the onions soften and become translucent.

4. 4

   Cook the tomatoes and spices. Add the chopped tomatoes and cook for 2-3 minutes until they turn soft and mushy. Stir in the turmeric powder, red chili powder, and salt. Cook for another minute.

5. 5

   Cook the vermicelli. Pour the water into the pan and bring it to a rolling boil. Reduce the heat to medium, add the roasted vermicelli, and mix gently. Cover and cook for 5-7 minutes until all the water is absorbed and the vermicelli is tender.

6. 6

   Add and scramble the eggs. Uncover the pan. Push the cooked upma to the sides to create a space in the center. Break the eggs directly into the center of the pan. Let the eggs set for about 30-45 seconds, then begin to scramble them in the center. Once the eggs are about 80% cooked, gently fold them into the vermicelli. Continue cooking for 1-2 minutes until the eggs are fully cooked and distributed throughout the upma.