Canteen Style Rava Upma

By Hebbars Kitchen · 25 min

Ingredients

Instructions

1. Dry-roast 1 cup vermicelli over low heat until it changes colour. Set aside.
2. Heat 2 tbsp oil and add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal and a pinch of hing; let them splutter.
3. Add 2 tbsp peanuts and fry until crunchy, then add 2 tbsp cashews and roast until golden brown.
4. Add 5 slit chillies, 1 inch grated ginger and a few curry leaves; let them splutter.
5. Add ½ finely chopped onion and sauté until soft.
6. Add 2 tbsp chopped carrot, 2 tbsp chopped beans, 2 tbsp peas, 2 tbsp chopped capsicum, 1 tsp salt and ½ tsp turmeric. Sauté until the vegetables are crisp-tender.
7. Add 1½ cups water and the roasted vermicelli, and mix gently.
8. When the water boils, cover and simmer for 10 minutes.
9. Stir in ½ lemon's juice and 2 tbsp chopped coriander, mixing gently.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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