Tomato & Potato Semiyan Breakfast Hash

1.Rinse the semiyan under cold water until the water runs clear. Soak it in warm water for 5 minutes, then drain and set aside.

2.Heat 1 tablespoon oil in a large non-stick pan over medium heat. Add the diced potatoes and sauté until they start to turn golden and crisp, about 8-10 minutes. Remove and set aside.

3.In the same pan, add the remaining 1 tablespoon oil. Add mustard seeds and cumin seeds; let them splutter for a few seconds.

4.Add the chopped onions and green chili. Sauté until onions turn translucent, about 3-4 minutes.

5.Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the masala, about 5 minutes.

6.Add the drained semiyan to the pan and mix well with the tomato masala. Pour in 1 cup of water and bring it to a gentle boil.

7.Reduce the heat to low, cover the pan, and let the semiyan cook until the water is absorbed and the noodles are tender, about 5-7 minutes. Stir occasionally to prevent sticking.

8.Once the semiyan is cooked, add the sautéed potatoes and garam masala. Gently fold everything together and cook for another 2 minutes to combine flavors.

9.Taste and adjust salt or spices as needed.

10.Garnish with freshly chopped coriander leaves and serve hot as a hearty breakfast.