Vermicelli Upma, Sevai Upma

Ingredients

• 1 cup Vermicelli / Sevai
• 1.25 cup Water / Paani (check notes below)
• 3 tbsp Green Peas / Hari Matar
• 1 medium Tomato / Tamatar (chopped)
• 3 tbsp Bell Peppers / Capsicum / Shimla Mirch (chopped)
• 1/2 tsp Ginger / Adrak (chopped)
• 1.5 tsp Lemon Juice / Nimbu Ka Ras
• 1 tsp Salt / Namak
• 1/2 tsp Red Chilli powder / Laal mirch powder
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1.5 tbsp Cooking Oil
• 1 tsp Mustard Seeds / Rai
• 1 tsp White Urad daal
• 1 tbsp Cashew Nuts or peanuts (chopped)
• 8 Curry Leaves / Kadi Patta
• 2 Green chili/hari mirch

Instructions

1. 1

   Heat oil in a pan and add mustard and when it start to crackle then add white urad KI dal and cashews and saute on medium heat.

2. 2

   Now add the chopped green chili and the vermicelli immediately and sauté on low heat. Keep stirring the vermicelli with a fork till it turns to a nice golden colour.

3. 3

   Add the curry leaves and boiled peas in this pan and stir fry for few seconds.

4. 4

   Add salt, turmeric, chili powder, chopped tomatoes and ginger and mix.you can also add few more finely chopped vegetables at this stage.

5. 5

   Now add water (for every 1 cup sevai we need 1.5 cup water, always add water approx 1/2 inch over the vermicelli surface ),mix and cover the pan with a lid and let it simmer for approx 5-7 minutes or till done (TILL the vermicelli absorbs all the water and become soft).

6. 6

   Now add the lemon juice and fresh coriander and mix gently.

7. 7

   Switch off the flame and cover the pan and let it rest for a few minutes, so it absorbs the flavors and the extra water (if any)

8. 8

   Open the lid and fluff gently with a fork and serve hot.

9. 9

   Serving Suggestions- Serve with Coconut Chutney, or just with a cup of tea or filter coffee.