Ingredients

• 2 cups seviyan/vermicelli
• 2 tablespoons oil
• 1 teaspoon cumin/jeera
• 1 tablespoon urad dal
• 1 tablespoon roasted chana dal
• 1 teaspoon mustard seeds/rai
• 3-4 cashews
• 1 onion large finely chopped
• 1 green chili finely chopped
• 1 carrot big finely chopped
• ½ cup peas
• 1 capsicum medium finely chopped
• 3.5 cups water
• salt to taste
• ¼ teaspoon black pepper powder
• 2 tablespoons fresh coriander
• 1 tablespoon lemon juice

Note– Please read recipe notes in the end.

Please measure seviyan and water from the same cup

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a kadai dry roast the vermicelli for 4-5 minutes on medium heat till it gets a light brown colour. Remove it in a plate.
2. To make the seviyan upma, in a kadai heat oil and then add urad dal, roasted chana dal, cumin and mustard seeds. Roast them for a minute till the  dal gets a light brown colour.
3. Now add cashews and roast for few seconds.
4. Add onions and cook for 3-4 minutes till it gets a light brown colur.
5. Further add carrots, peas, capsicum and cook for 2 minutes while stirring it occasionally. Do not over cook the vegetables.
6. Now add water, salt and black pepper powder. Bring it to a boil.
7. Add the roasted vermicelli and cover it with a lid. Cook on medium heat for 4-5 minutes.
8. Garnish with fresh coriander and lemon juice.
9. Serve hot!

Recipe Notes

• Always dry roast the vermicelli. This will prevent the upma from becoming soggy.
• You can add any vegetable of your choice.
• Always measure vermicelli and water from the same cup.
• Bring water to boil before adding the vermicelli.

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