Ingredients
- Semiya (Vermicelli): 1 cup. Thin, roasted vermicelli is the star of the dish, providing a light and delightful texture.
- Onion: 1 medium-sized, finely chopped. Forms the base flavor, adding sweetness and depth.
- Tomato: 1 medium-sized, finely chopped. Adds tanginess and moisture to the upma.
- Green Bell Pepper: ½ cup, finely chopped. Contributes a mild sweetness and vibrant color.
- Carrot: ½ cup, finely chopped. Adds sweetness and a pleasant crunch.
- Green Peas: ½ cup, fresh or frozen. Provides sweetness and a pop of green color.
- Green Beans: ½ cup, finely chopped. Adds a slightly earthy flavor and texture.
- Ginger: 1 teaspoon, grated or finely chopped. Adds warmth and a subtle spicy kick.
- Green Chilies: 1-2, slit lengthwise (adjust to taste). Provides heat and spiciness.
- Mustard Seeds: 1 teaspoon. Tempering essential, releasing a nutty and pungent flavor.
- Urad Dal (Split Black Gram): 1 teaspoon. Adds a nutty flavor and crispy texture when tempered.
- Chana Dal (Split Chickpea Lentil): 1 teaspoon. Adds a nutty flavor and crispy texture when tempered.
- Curry Leaves: 1 sprig (about 10-12 leaves). Adds a distinct aromatic and citrusy flavor.
- Cashews: 1 tablespoon, halved or broken (optional). Adds richness and a delightful crunch.
- Oil: 2 tablespoons. Used for roasting vermicelli and tempering.
- Water: 2 cups. Used to cook the vermicelli and vegetables.
- Turmeric Powder: ½ teaspoon. Adds color and mild earthy flavor, known for its health benefits.
- Salt: To taste. Enhances all flavors and balances the dish.
- Cilantro (Coriander Leaves): 2 tablespoons, finely chopped, for garnishing. Adds freshness and a vibrant aroma.
- Lemon Juice: 1 teaspoon (optional), for squeezing at the end. Adds a touch of acidity and brightness.
Instructions
- Roasting the Semiya: Heat a pan or kadai over medium heat. Add 1 teaspoon of oil. Once the oil is hot, add the semiya (vermicelli). Roast the semiya on medium-low heat, stirring continuously, until it turns light golden brown and aromatic. Be careful not to burn it. This step is crucial as roasting enhances the flavor and prevents the semiya from becoming mushy. Once roasted, remove the semiya from the pan and set aside.
- Tempering: In the same pan, add the remaining 1 tablespoon of oil. Once the oil is hot, add mustard seeds. Allow them to splutter. Then, add urad dal and chana dal. Fry until the dals turn light golden brown. This tempering process is essential for releasing the aromatic oils and adding depth of flavor to the upma.
- Aromatics and Spices: Add the grated ginger, slit green chilies, and curry leaves to the pan. Sauté for a few seconds until the ginger becomes fragrant and the curry leaves release their aroma. Be careful not to burn the ginger.
- Sautéing Onions: Add the finely chopped onions to the pan. Sauté the onions until they turn translucent and light pink. Sautéing onions properly is key to a flavorful base for the upma.
- Adding Vegetables: Add the chopped green bell pepper, carrots, and green beans to the pan. Sauté for 2-3 minutes until the vegetables are slightly softened. Cooking the harder vegetables first ensures they cook evenly.
- Adding Tomatoes and Peas: Add the finely chopped tomatoes and green peas to the pan. Sauté until the tomatoes soften and become mushy. The tomatoes add moisture and tanginess to the upma.
- Spices and Flavoring: Add turmeric powder and salt to taste. Mix well with the vegetables. Sauté for another minute, ensuring the spices are well incorporated.
- Adding Water and Bringing to a Boil: Pour 2 cups of water into the pan. Bring the water to a rolling boil. Make sure the water is boiling before adding the semiya to prevent it from becoming sticky.
- Adding Roasted Semiya: Once the water is boiling, gently add the roasted semiya to the pan. Reduce the heat to low. Stir gently to prevent lumps from forming.
- Cooking Semiya: Cover the pan and cook on low heat for 5-7 minutes, or until the semiya is cooked through and has absorbed all the water. Keep an eye on the upma to ensure it doesn’t dry out completely. If needed, you can sprinkle a little more hot water.
- Optional Cashews: If using cashews, you can add them now or temper them separately at the beginning. Adding them towards the end will keep them slightly crunchy.
- Final Touches and Garnishing: Once the semiya is cooked and the upma is fluffy, turn off the heat. Stir in the finely chopped cilantro. If desired, squeeze a teaspoon of lemon juice for added tanginess.
- Resting: Cover the pan and let the upma rest for 2-3 minutes. This allows the flavors to meld together beautifully and the upma to become perfectly fluffy.
- Serving: Serve the hot and flavorful Vegetable Semiya Upma immediately. Enjoy it as a breakfast, brunch, light lunch, or dinner. It tastes delicious on its own or with a side of yogurt or chutney.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Carbohydrates: 45g
- Protein: 7g