Vegetable Semiya Upma

1In a pan, dry roast the vermicelli (1 cup) until it turns golden brown. Remove and keep aside.

2In the same pan, heat ghee (1 tbsp) and add mustard seeds (½ tsp). Once they splutter, add cumin seeds (½ tsp), urad dal, and chana dal (½ tsp).

3Add curry leaves, green chili, (1) ginger (½ inch), and asafoetida. Sauté for a minute.

4Add chopped vegetables (carrot (1 small), capsicum (1 small), potato (1 small)) and sauté for 2-3 minutes.

5Add water (2 cups), turmeric powder (¼ tsp), red chili powder (¼ tsp), and salt. Bring it to a boil.

6Add the roasted vermicelli (1 cup) and stir well. Cover and cook on low heat until the vermicelli (1 cup) is soft and cooked through, stirring occasionally.

7Garnish with fresh coriander leaves (1 tbsp).

8Serve hot and enjoy the delicious Vegetable Semiya Upma!