Vermicelli (Semiya) 1 1/2 cups
Onion Medium size, cut into small pieces
Urad Daal 1 Tbsp
Mustard seeds 1/2 tsp
Red Chili 1 whole
Curry leaves 4-5
Ginger 1/2 tsp freshly grated
Asafoetida a pinch
2 Tbsp Ghee or Oil (Use Canola or Grapeseed)
Salt per taste
Sugar per taste (optional)
Water about 1 cup
Lemon Juice 1 tbsp adjust per taste
Coriander/cilantro leaves for garnish
Break Vermicelli into smaller pieces and roast with a bit of ghee or oil. Keep aside once browned and fragrant. You will have to keep stirring so as not to burn.
In a large sauce pan, heat oil/ghee. Add Urad Daal and let it brown slightly. Add Asafoetida, Mustard seeds and cumin seeds and let the mustard seeds sputter.Add curry leaves and then Onion. Saute the onion for about 3 minutes on medium flame. Now add ginger and red chili, saute for another 30 seconds. Add water, salt and sugar and let it come to boil. Now add Roasted Vermicelli, lower the flame, cover the pan and let it cook until all water is absorbed. Take off the heat and garnish with coriander leaves. Squeeze a bit of lemon juice before serving. Serve warm.