Vegetable Vermicelli

• 1.5 cups fine whole wheat vermicelli, roasted and kept aside
• 1 medium sized onion, finely chopped
• 9-10 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp cumin
• 1 tsp split black gram
• 1 green chili, chopped
• 1 red chili, whole (optional)
• 1 tsp grated ginger
• a pinch of asafoetida (optional)
• 1 cup water
• salt as required
• sugar (optional)
• 2 tbsp oil

1. First roast the vermicelli till browned or you can use ready roasted vermicelli.
2. Heat oil in a pan.
3. Add the mustard seeds and let them pop in the oil.
4. Add the split black gram and the cumin and fry them till they get browned.
5. Add the onions and saute till they become translucent.
6. Now add the curry leaves, ginger, green chill, red chili and saute till the raw aroma of the ginger goes away.
7. Add asafoetida and stir for a few seconds.
8. Add water, salt and sugar and let the mixture come to a boil.
9. Lower the flame and add the roasted vermicelli.
10. Stir and cook the vermicelli till they become soft and all the water is absorbed.
11. Keep on stirring in between.
12. When the vermicelli is cooked completely and all the water is absorbed, switch off the fire.
13. Serve the vermicelli upma garnished with some coriander leaves.

whole wheat vermicelli, onion, curry, mustard seeds, cumin, black gram, green chili, red chili, ginger, water, salt, sugar, oil

Taken from www.yummly.com/recipe/Vegetable-Vermicelli--1850837 (may not work)