Quick Vermicelli Pilaf (Semiya Upma)

• 1 cup vermicelli
• 1 cup water
• 2 tablespoons oil
• 1 small onion, chopped
• 12 teaspoon bengal gram dal, split
• 12 teaspoon black gram dal, skinned and split (urad dal)
• 14 teaspoon mustard seeds
• 2 dried hot red chiles, halved
• 3 fresh green chilies, chopped coarsely
• 1 tablespoon gingerroot, chopped
• 3 raw cashews, coarsely chopped
• 3 -4 curry leaves (optional)
• salt

1. In a wok, heat oil and once its hot add the following: mustard, bengal gram, black gram, red chillies, curry leaves.
2. Wait for mustard to splutter, and for the other items to change color.
3. Add chopped ginger, green chillies, cashews and chopped onions.
4. Gently stir.
5. After onions change color slightly, add vermicelli and gently stir for a few minutes to uniformly spread heat.
6. Add one cup water, curry leaves and salt.
7. Allow for vermicelli to cook well and absorb all water.
8. Adjust with a few more drops of water if the dish dries up quickly.
9. Reduce green chillies if you do not want it spicy.

vermicelli, water, oil, onion, gram, black gram, mustard seeds, red chiles, green chilies, gingerroot, cashews, curry, salt

Taken from www.food.com/recipe/quick-vermicelli-pilaf-semiya-upma-256839 (may not work)