Quick Vermicelli Pilaf (Semiya Upma)

Name: Quick Vermicelli Pilaf (Semiya Upma)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup vermicelli; 1 cup water; 2 tbsp oil; 1 small onion; 0.5 tsp bengal gram dal; 0.5 tsp black gram dal; 0.25 tsp mustard seeds; 2 dried hot red chiles; 3 fresh green chilies; 1 tbsp gingerroot; 3 raw cashews; 3 curry leaves; salt

Lentils, vermicelli and hot red chiles come together in this South Asian pilaf, fragrant with mustard seeds and curry leaves and cooked in a pan.

20 min · Serves 3 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 15 min · 20 min total
Difficulty: medium

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. Add chopped ginger, green chillies, cashews and chopped onions. Gently stir.
3
After onions change color slightly, add vermicelli and gently stir for a few minutes to uniformly spread heat.
4
Add one cup water, curry leaves and salt. Allow for vermicelli to cook well and absorb all water. Adjust with a few more drops of water if the dish dries up quickly.
5
Reduce green chillies if you do not want it spicy.