Semia (Vermicelli) Upma

This recipe is a great breakfast dish, and also makes for a tasty lunch!

Ingredients:
Vermicelli - 3 cups
Peanuts (replace with cashews for better taste!) - 1 cup
Mustard and cumin seeds - 1 tsp each
Chana (split chick pea) and udad (split black gram) dal - 1 tsp each
Ginger, chopped fine - 1" piece
Green chillies, chopped - 3
Onion, chopped - 1 medium
Tomato, quartered - 1 small
Curry leaves - 4-5
Salt - to taste
Oil - 60 ml
Lemon juice (optional) - 2 tbsp
Water - 2+1 cups

Time: 20 min
Servings: 2-3

Method:
Fry the vermicelli in half the oil until it starts to turn golden brown. Set aside. Heat the rest of the oil in a wok, and fry the peanuts (or cashews, which fry faster). Add the cumin and mustard seeds, and the chana and udad dal. When the mustard starts to sputter, add the green chillies, curry leaves and ginger. Mix in the onions and tomatoes (optional) stir for a few minutes. Add the water and cover for a little while. When the water starts to boil, add the salt and vermicelli and mix well. Cook covered on a medium flame until the vermicelli is cooked and the water is almost gone. Turn off the heat and mix with lemon juice if using. Garnish with coriander leaves if desired.

Alternate recipe:
Fry everything and then add raw vermicelli and fry for two minutes. Add a cup of pre-cooked spinach and mix well. NOW add water and cook until vermicelli is done. Garnish once again with lemon juice and coriander leaves.

Source: Mom's recipe
Author: Shrinkingsodacan