Indian Sevai Upma

Ingredients

• 1 tbsp neutral oil
• 1 tsp mustard seeds
• 1⁄2 tsp cumin seeds
• 1 tsp skinned split black gram (urad dal) *see notes
• 1 small green chili/thai pepper finely chopped
• 1 inch of ginger finely chopped
• A pinch of asafoetida (hing)
• 6-8 curry leaves
• 1 medium onion chopped
• 1⁄4 cup frozen or fresh green peas
• 1 small carrot diced small
• 1 cup roasted vermicelli *see notes
• 1 1⁄2 cups water
• 1⁄2-3⁄4 tsp salt (or add to taste)
• 1 tbsp lemon juice
• Freshly ground black pepper (opt)
• 1/4 cup roasted peanuts
• Cilantro for garnish
• 1 large skillet OR medium-sized pot

Instructions

1. 1
   Place a large skillet or a medium sized pot over medium heat. Add the oil.
2. 2
   Once the oil is simmering. Add the mustard seeds.
3. 3
   As soon as the mustard seeds start crackling, add the cumin seeds and urad dal. Reduce the heat to a medium low.
4. 4
   Once the urad dal is beginning to brown slightly, add the green chili, ginger, and curry leaves. Saute everything for a few seconds.
5. 5
   Add the chopped onion along with a tiny pinch of salt. Cook until the onions begin to sweat.
6. 6
   Next add the green peas and carrots. Turn the heat up to a medium high. Stir and saute for two to three minutes.
7. 7
   Add the water.
8. 8
   Once it reaches a steady simmer add the vermicelli. Reduce the heat to a medium low and cover the skillet/pot.
9. 9
   Let the mixture simmer for three to four minutes covered, until the vermicelli has absorbed most of the water.
10. 10
    Open the lid and stir everything for a few minutes until all of the excess liquid is gone.
11. 11
    Turn the heat off. Stir in the roasted peanuts. Finish with the juice of half a lemon and some chopped cilantro.
12. 12
    Serve hot with some masala chai (spiced tea)!