Vermicelli Upma

Ingredients:

2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
2 tsp Cashewnuts
2 tsp Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots

1 Capsicum

1 Tomato

4 1/2 cups Water
3 tblsp Oil
2 tblsp Ghee
3 sprig Curry Leaves

Few fried Cashenuts for garnishing.
Salt to taste

Preparation:

• Chop the onions, tomatoes, capsicum, potatoes & carrots into small cubes. Slit the green chilly lengthwise and grate the ginger. Keep them aside
• In a kadai, dry roast the vermicelli stirring constantly till light brown and a sweet aroma is released. Roasting of vermicelli ensures that the vermicelli does not become a mushy pulp on boiling. All the strands are separate.
• Heat the oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle, add peanuts and cashewnuts. Fry till they turn golden brown.
• Add chopped potatoes, carrots and fry for 4-5 minutes.
• Then add chillies,ginger ,onions, peas and tomatoes.
• Cook until they are done. Sprinkle some water if the vegetables start to stick.
• After that add salt and 4 &1/2 cups of water, cover with a lid and let it boil .
• When the water comes to boil add vermecelli and simultaneously stir ( so that no lumps are formed).
• Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.

• Garnish with fried Cashewnuts.
• Serve hot with coconut chutney.