Dairy-Free Vegetable Semiya Upma

Instructions

1. 1Place 1.5 cups of semiya (vermicelli) in a dry 25.4 cm skillet over medium heat (176.7°C / 175°C). Stir constantly for 3-5 minutes, until the semiya turns a light golden brown color. Remove the roasted semiya from the skillet and set it aside.
2. 2Add 2 tbsp of vegetable oil to the same 25.4 cm skillet and heat over medium heat (176.7°C / 175°C). Once the oil is hot, add 1 tsp of mustard seeds, 1 tsp of urad dal, and 1 tsp of chana dal. Cook for about 30-60 seconds, until the mustard seeds begin to pop and the dals turn light golden.
3. 3Add 2 minced green chilies and 1 medium chopped onion to the skillet. Cook, stirring occasionally, for 4-5 minutes, until the onions become soft and translucent.
4. 4Add 1/2 cup chopped carrot, 1/2 cup peas, and 1 medium chopped tomato to the skillet. Cook, stirring, for another 2-3 minutes until the vegetables start to soften slightly.
5. 5Stir in 1/2 tsp turmeric powder and 1 tsp salt. Mix everything together well.
6. 6Pour 3 cups of water into the skillet. Increase the heat to high and bring the water to a rolling boil, which should take about 2-3 minutes.
7. 7Carefully add the 1.5 cups of roasted semiya to the boiling water. Stir to combine, then reduce the heat to low, cover the skillet, and simmer for 8-10 minutes, or until all the water has been absorbed and the semiya is tender.
8. 8Remove the skillet from the heat. Let it stand, covered, for 2 minutes. Fluff the semiya gently with a fork. Garnish with 2 tbsp chopped cilantro and serve hot.

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