Semiya Upma in 15 Minutes

By Hebbars Kitchen · 15 min

Ingredients

Instructions

1. Dry-roast 1 cup of vermicelli on low heat until it changes colour, then set it 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.
4. Add 2 tbsp cashews and keep roasting until the peanuts are golden brown.
5. Add 5 slit chillies, 1 inch grated ginger and a few curry leaves; let them splutter.
6. Add ½ finely chopped onion and sauté briefly until soft.
7. Add 2 tbsp chopped carrot, 2 tbsp chopped beans, 2 tbsp peas, 2 tbsp chopped capsicum, 1 tsp salt and ½ tsp turmeric.
8. Sauté until the vegetables are crisp-tender.
9. Add 1½ cups water and the roasted vermicelli, and stir gently.
10. When the water boils, cover and simmer for 10 minutes.
11. Stir in the juice of ½ lemon and 2 tbsp chopped coriander.

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

More recipes with

OnionLemonGingerCarrotBell pepperCashewPeaPeanut