VermicelliTo be roasted in ghee until golden brown~2 cupsest.
Ghee~4 tbspest.
Cashew nuts~¼ cupsest.
Peanuts~¼ cupsest.
Mustard seeds~1 tspest.
Chana dal~2 tbspest.
Urad dal~2 tbspest.
Asafoetida (hing)~¼ tspest.
Curry leaves~10-12est.
Onion, finely chopped~1 mediumest.
Ginger, finely chopped~1 tbspest.
Green chili, finely chopped~1-2est.
French beans, roughly chopped~1 cupest.
Carrot, roughly chopped~1 cupest.
Salt~1 tspest.
Turmeric powder~¼ tspest.
SugarA small pinch~¼ tspest.
WaterAmount as per recipe ratio~2½ cupsest.
Steps
1
Roast the vermicelli slowly in ghee over low heat until it turns a beautiful golden brown color, then set aside.
2
Finely chop the ginger, green chili, and onion — a food chopper can speed this up for busy mornings.
3
Roughly chop the French beans, carrots, and other vegetables and set them aside.
4
Heat ghee in a pan, add the cashews and peanuts, fry until golden, then remove and set aside.
5
In the same pan, prepare the tempering (tadka): add mustard seeds, chana dal, urad dal, asafoetida, and curry leaves, then add the chopped onion, ginger, and green chili, and sauté until fragrant.
6
Add the chopped vegetables and cook for one to two minutes, then season with salt and turmeric powder.
7
Add the appropriate amount of water according to the ratio and bring it to a boil.
8
Once the water boils, add a small pinch of sugar, then stir in the roasted vermicelli.
9
Cover the pot with a lid (tying a cloth underneath to absorb moisture), and let it simmer on low heat for about five minutes until the vermicelli fully absorbs the water and is cooked through.
10
Turn off the heat, let it rest briefly, then gently mix in the fried cashews and peanuts before serving.
11
Serve the vermicelli upma with coconut chutney on the side.
PrimedTableBETA
