2 cups vermicelli
3 cups water
1 small red onion, chopped
3/4 to 1 cup chopped vegetables of choice (carrots, peas, beans, OR u r fav veg
2-3 green chillies, slit (as per u r choice)
1" piece of ginger, grated
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Bengal gram(channa dal)
1/4 cup roasted peanut(optional)for garnish
A few curry leaves (optional)
1/2 tsp lemon juice (optional)
Chopped coriander leaves for garnish (optional)
1. Roast the vermicelli in a dry skillet or pan until golden brown. This will take about 4-5 mins but keep an eye on it and stir frequently otherwise they will brown on one side only or even burn. Set aside when done.
2. Heat oil in the same pan and add mustard seeds, curry leaves, Bengal gram and green chillies. When the mustard seeds pop, add the chopped onion. When it becomes transparent, add the ginger and the vegetables. Mix well until well coated and cook covered on sim for 6-8 mins until the vegetables are soft. Sprinkle some water if necessary.
3. Once the vegetables are cooked, add the water with some salt and bring to boil. Once the water comes to a rolling boil, dunk in the roasted vermicelli stirring continuously so that it doesn't clump. Let it cook in the open pan until the vermicelli has cooked all over and there's no water left. Usually a vermicelli : water ratio of 1 : 1.5 works well for me.
Garnish wid coriander leaves ,peanut roasted & lemon juiceand serve ho