Vermicelli

Instructions

1. Roast the Vermicelli:
2. Dry roast the vermicelli until golden brown. Set aside.
3. Prepare the Tempering:
4. Heat oil in a pan. Add mustard seeds and let them splutter.
5. Add cumin seeds, chana dal, and urad dal. Sauté until golden brown.
6. Cook the Vegetables:
7. Add chopped onion and green chili. Sauté until onions are translucent.
8. Add peas and chopped carrot. Cook for a few minutes until tender.
9. Combine and Cook:
10. Add turmeric powder and salt. Mix well.
11. Add 3 cups of water and bring to a boil.
12. Add the roasted vermicelli and stir well. Cover and cook on low heat until the vermicelli is cooked and the water is absorbed.
13. Serve:
14. Garnish with fresh coriander leaves.
15. Serve hot.
16. Serving Size:
17. Serves 2-3