Dairy-Free Semiya Upma

Ingredients

• 1.5 cups Semiya (Vermicelli)
• 1/2 cup Onion
• 1/4 cup Carrot
• 1/4 cup Green Peas
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal
• 1 teaspoon Chana Dal
• 8-10 number Curry Leaves
• 1 number Green Chilies
• 1/2 teaspoon Turmeric Powder
• 2.5 cups Water
• 1/2 teaspoon Salt
• 2 tablespoons Vegetable Oil

Instructions

1. 1Place a 10-inch dry skillet over medium heat (350°F / 175°C). Add the 1.5 cups of semiya (vermicelli) and dry roast, stirring often, for 5-7 minutes until it is a light golden brown and smells toasty. Remove the roasted semiya from the skillet and set it aside in a bowl.
2. 2Place a 3-quart saucepan over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and 1 teaspoon of chana dal. Cook for 30-60 seconds, until the mustard seeds begin to pop and the dals turn light golden.
3. 3Add the 8-10 curry leaves and 1 number green chilies (sliced if you prefer less heat) to the saucepan. Stir for about 15 seconds until the curry leaves are fragrant.
4. 4Add the 1/2 cup of onion, chopped, to the saucepan. Sauté for 3-4 minutes, stirring occasionally, until the onion pieces look soft and are slightly see-through.
5. 5Add the 1/4 cup of carrot, chopped, and the 1/4 cup of green peas to the saucepan. Cook for 2 minutes, stirring, until the vegetables are slightly softened.
6. 6Stir in the 1/2 teaspoon of turmeric powder and the 1/2 teaspoon of salt. Mix everything together for 30 seconds until the spices are fragrant.
7. 7Pour in the 2.5 cups of water and bring the mixture to a rolling boil over medium-high heat (400°F / 200°C).
8. 8Add the 1.5 cups of roasted semiya to the boiling water. Stir gently to combine, then reduce the heat to low (200°F / 95°C). Cover the saucepan tightly and cook for 8-10 minutes, or until all the water has been absorbed and the semiya is tender. Avoid stirring too much during this time.
9. 9Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the semiya to finish cooking in the residual steam. Fluff gently with a fork before serving hot.

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