- Vermicelli/Sevia – 1 cup
- Oil – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Channa Daal – 1 tsp
- Raw Peanuts – 2 tbsp
- Urad Daal – 1 tsp
- Cashews – 1 tbsp
- Asafoetida – pinch
- Turmeric Powder – 1/4 tsp
- Curry Leaves – few
- Onion – 1 small, finely chopped
- Green Chillies – to taste, finely chopped
- Ginger – 1 tsp, grated
- Carrots & Peas – 1/2 cup
- Salt – to taste
- Water – 1.5 cups
- Cilantro/Coriander Leaves – for garnish
Method:Heat oil in a pan over medium heat 1 tsp.
Once oil is hot, roast vermicelli until it turns light golden.
Stir constantly.
Once done, remove the pan to stop cooking process. Keep aside.
In the same pan, heat remaining oil over medium heat and add.
Once hot, add mustard seeds and allow them to pop.
Add Channa dal and peanuts and cook for 30 seconds.
Add urad and broken cashew nuts.
Cook until they turn a light golden color.
Add turmeric powder and asafoetida. Mix well.
Add curry leaves and allow to cook for 10-15 seconds.
Onions, carrots and peas, add green chilies and ginger.
Cook until the onions turn transparent.
Add salt and water.
Cover pan and allow to come to the water to a boil.
Once boiling, cover and roast uncovered in Sevia add.
Give it a good mix, lower heat, cover and cook for 6 minutes.
Stir once inbetween.
6 minutes later, the flame is close and it allow to sit covered for 5 minutes.
Open, gently fluff, Cilantro as garnish and serve hot.
Tips:
A lot of the stores now carry pre-roasted vermicelli, in order to save cooking time, use that.
Save time in the microwave to boil water.
Splash water on the onions turn brown without cooking them to help.
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