Zesty Vegetable Upma with Vermicelli and Gram Flour

1Heat oil (2 tablespoons) in a pan over medium heat. Add mustard seeds (1 teaspoon) and cumin seeds (1 teaspoon), and let them splutter.

2Add the chopped onion (1 medium) and green chilies (1-2) to the pan. Sauté until the onion (1 medium) becomes translucent.

3Stir in the grated carrot (1 medium) and chopped green beans (½ cup). Cook for about 3-4 minutes until the vegetables are slightly tender.

4Add the turmeric powder (½ teaspoon) and salt, mixing well to combine.

5In a separate pan, dry roast the rava (semolina) on low heat until it turns light golden. Remove and set aside.

6In the same pan, add the vermicelli (1 cup) and roast until golden brown. Remove and set aside with the rava.

7Now, add the roasted rava and vermicelli (1 cup) to the vegetable mixture in the pan. Stir well to combine all ingredients.

8Pour in enough water to cover the mixture (about 2-3 cups) and bring to a boil. Reduce heat to low and cover the pan, allowing it to cook for about 5-7 minutes until the water is absorbed and the rava and vermicelli (1 cup) are cooked through.

9In a small bowl, mix the gram flour with a little water to make a smooth paste. Add this to the upma mixture, stirring well to incorporate.

10Once everything is well combined and cooked, remove from heat and add the lemon (1) juice. Mix well.

11Garnish with fresh coriander leaves before serving.