Brown Vermicelli (Semiya) Upma

Semiya upma is a quick and easy dish; the crunchy peanut/cashew texture along with the spicy/tangy flavour in the semiya makes this a perfect choice for your lunchbox.

Ingredients:
Vermicelli, broken into < 3" pieces - 4 cups
Ghee - 1 tbsp
Oil - 2 tbsp
Peanut/cashew pieces - 3/4 cup
Mustard seeds - 1 tsp
Ginger, chopped - 1" piece
Green chillies, chopped - 2
Onion, chopped - 1
Tomatoes, chopped - 2 med
Turmeric powder - 1/3 tsp
Salt - to taste
To garnish (optional):
Lemon juice - to taste
Coriander leaves, chopped - 1 tbsp

Time: 10 min
Servings: 2-3

Method:
Heat the ghee in a wok and add the vermicelli, stir to coat well and fry for 3 min. Remove from wok. Bring 4 or more cups of water to a boil in the wok with a few drops of oil and 1/4 tsp salt, and cook the vermicelli until soft (but not mushy) -- should take 2-3 min. Drain and run cold water on the vermicelli. Set aside.
Heat the oil in the wok and add the peanut/cashew pieces, mustard seeds, green chillies, ginger and onions. Cook until the onions start turning brown and add the tomato pieces. Stir well. After 2-3 min, add a little bit of water and cook for 2 min. Add salt and turmeric powder and mix. Add vermicelli and mix well, cook for 2 min. Leave covered for a couple of minutes. Before serving, garnish with lemon juice and coriander leaves.

Author: Shrinkingsodacan
Source: Mom's recipe