Semiya upma (vermicelli upma)

Ingredients

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• 1½ cups thin vermicelli (semiya)
• 2¼ cups water
• 2 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (split Bengal gram)
• 10–12 curry leaves
• 1 onion, finely chopped
• 2 green chilies, slit
• 1 inch ginger, grated
• 1 small carrot, finely diced
• Salt to taste
• 1 tsp lemon juice
• 1 tbsp chopped coriander leaves

Method

1. If your vermicelli isn't pre-roasted, roast it in 1 tsp of the ghee on medium heat for 3–4 minutes until light golden. Transfer to a plate.
2. Heat the ghee or oil in the pan and add the mustard seeds. When they splutter, add the urad dal and chana dal and fry until golden.
3. Add the curry leaves, green chilies, ginger and onion. Sauté for about 3 minutes, until the onion is soft.
4. Add the carrot and sauté for 2 minutes.
5. Pour in the water, add salt and bring to a rolling boil.
6. Add the vermicelli, stir once and cook uncovered on medium heat for 5–6 minutes, until most of the water is absorbed.
7. Cover, turn off the heat and let it rest for 5 minutes. Fluff with a fork, add the lemon juice and coriander and serve.