Sharing a recipe for breakfast or mid meal snacking
Lemon Vermicelli Upma
Ingredients
1 Bowl of thick vermicelli
1 small onion finely chopped
2 green chillies finely chopped
1/2 inch ginger finely chopped
6-8 curry leaves
1 tsp chana dal
1/2 tsp mustard seeds
1/4 tsp turmeric
1 tsp charoli
1 tbsp roasted peanuts
Few coriander leaves finely chopped
Juice of one lemon
2-3 Oil
Method
Boil 2-3 cups of water, put vermicelli into it, boil for a minute and drain out excess water through a sieve. Heat oil in a kadhai. When hot, add mustard seeds and let them crackle. Add chana dal, charoli, pea nuts and chillies, ginger and curry leaves. Saute for a couple of minute. Now add onion and saute till soft and translucent. Put in the drained vermicelli, add turmeric and salt and cover with lid and cook for 3-4 minutes on a low flame. Add lemon juice, coriander leaves, mix well and serve in a glass bowl with coconut chutney.
Lemon Vermicelli Upma
Ingredients
1 Bowl of thick vermicelli
1 small onion finely chopped
2 green chillies finely chopped
1/2 inch ginger finely chopped
6-8 curry leaves
1 tsp chana dal
1/2 tsp mustard seeds
1/4 tsp turmeric
1 tsp charoli
1 tbsp roasted peanuts
Few coriander leaves finely chopped
Juice of one lemon
2-3 Oil
Method
Boil 2-3 cups of water, put vermicelli into it, boil for a minute and drain out excess water through a sieve. Heat oil in a kadhai. When hot, add mustard seeds and let them crackle. Add chana dal, charoli, pea nuts and chillies, ginger and curry leaves. Saute for a couple of minute. Now add onion and saute till soft and translucent. Put in the drained vermicelli, add turmeric and salt and cover with lid and cook for 3-4 minutes on a low flame. Add lemon juice, coriander leaves, mix well and serve in a glass bowl with coconut chutney.
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