Vegetable Vermicelli Upma | Vermicelli Pulav | Namkeen Seviyaan

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Easy to cook, yummilicious in taste, low in calories and loaded with the goodness of veggies, vermicelli upma or vermicelli pulav is by far one of the most popular breakfast dishes all across India, although the style and way of making it varies from person to person. For example, I first boil the vermicelli separately and later toss it in cooked veggies, whereas there are people who cook veggies and vermicelli together. The only problem I face with the latter style of making this upma is that it often comes out mushy and that is the reason I avoid going that way. If you also come across the same issue, this recipe is surely gonna give you perfect results. One more thing, I use the roasted vermicelli (thanks to Bombino which has made our job much easier); in case you can't lay your hands on roasted vermicelli, dry roast it first until it attains a golden color and after that follow the steps listed below. Hope you have a wonderful time cooking this easy-peasy and healthy breakfast rcipe.   

Vegetable Vermicelli Upma | Vermicelli Pulav | Namkeen Seviyaan


INGREDIENTS

Roasted vermicelli - 1 cup
Oil - 1 tbsp
Carrots (diced into small pieces) - 1/2 cup
Boiled potato (medium sized, diced into small cubes) - 1
Green peas (fresh/frozen) - 1/4 cup
Onions (finely chopped) - 1/2 cup
French beans (finely chopped) - 1/4 cup
Bellpepper (yellow/red/green, optional) - 1/4 cup
Green chilies (finely chopped) - 1 to 2
Urad dhuli dal - 1 tsp
Chana dal - 1/2 tsp
Peanuts - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 2 to 3 sprigs
Dried red whole chilies - 1 to 2
Salt - as per taste
Red chili powder - 1 tsp
Lemon juice - 1 tsp



Vegetable Vermicelli Upma | Vermicelli Pulav | Namkeen Seviyaan


METHOD

1. First, fill a saucepan with water and bring it to a boil.
2. Add in the roasted vermicelli and let it boil for approx. 3 to 4 minutes. Do not overcook as it would result in a mushy upma.
3. Strain through a mesh and set aside.
4. Now, heat some oil in a kadhai (wok). Add in both the dals and peanuts. Fry them for 2 to 3 minutes. Once they start changing color, add whole dried red chilies, mustard seeds and curry leaves.
5. As the mustard seeds splutter, toss in chopped green chilies and vegetables except peas (if they are frozen) and bellpepper. Stir them lightly.
6. Cook them covered for 4 to 5 minutes on low flame.
7. Uncover and season with salt and red chili powder. Mix well and add in peas and bellpeppers also.
8. Again cook for about 2 minutes. Switch off the flame and stir in the strained vermicelli. Mix well.
9. Partially cover and let it sit for about 10 minutes. Vermicelli strands would puff and separate.
10. Sprinkle a dash of lemon juice and serve with a cup of hot tea.



Vegetable Vermicelli Upma | Vermicelli Pulav | Namkeen Seviyaan


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