Vermicelli Upma

🧂 Ingredients

• 1 Cup Vermicelli Noodles

  uncooked
• 2 Tbsp. Cooking Oil
• 1 Tsp. Mustard Seeds
• 2 Tbsp. Split Black Gram

  aka Urad Daal
• 1 Tbsp. Split Chickpea

  aka Chana Daal
• ½ Tsp. Asafoetida

  aka Hing
• ½ Tsp. Garam Masala
• 1 Tsp. Red Chili Powder
• 2 Tsp. Salt

  1 to boil noodles, 1 for recipe
• 1 Tbsp. Lemon Juice
• 2 Green Chilies

  sliced thinly
• ½ Carrot

  julienned
• 1 Onion

  small and radial cut
• 8 Curry leaves

Instructions

• 1 Bring 4-6 cups of water to a boil, add 1 Tsp salt, and the vermicelli and cook
  for 2-3 minutes until cooked through. Once the noodles are cooked through,
  strain and rinse under cold water to stop the cooking process
• 2 In a wok over medium heat, add the oil and allow it to heat up. Then add the
  mustard seeds, and allow them to crackle. Then add the Split Chickpeas, and
  Split Black Gram and sauté until they turn golden. Then add the Asafoetida, and
  the curry leaves, and mix into the oil. Then add the carrots, green chilies, and
  onions and sauté until the carrots and onions are softened. Then add the boiled
  Vermicelli noodles, along with red chili powder, and garam masala and combine
  until well mixed.
• 3 Turn off the heat, and add the lemon juice, and mix.
• 4 Serve immediately, and enjoy with Chai Latte.

Nutrition Info