Indian cuisine · Breakfast & Eggs

Vermicelli Upma

Roasted vermicelli with carrot, peas and a crackling tadka – a breakfast ready in 25 minutes.

Ingredients · for 4 servings

• 250 g vermicelli
• 2 carrots
• 150 g peas
• 1 onion
• 2 green chilies
• 1 tbsp grated ginger
• 1 tsp mustard seeds
• 1 tbsp urad dal (split black lentils)
• 15 curry leaves
• 3 tbsp ghee
• 1 lime
• 1/2 bunch coriander

Instructions

1. Toast the vermicelli in 1 tbsp ghee in a wide pan over medium heat for 3–4 min, stirring constantly, until light brown, and transfer to a plate.
2. Finely dice the carrots, finely chop the onion, and slit the chilies lengthwise.
3. Heat the remaining ghee in the same pan, add the mustard seeds and urad dal and fry for 40 sec until the seeds pop and the dal is golden.
4. Add the curry leaves, onion, chilies and ginger and sauté for 3 min, then stir in the carrots and peas and fry for 2 min.
5. Pour in 600 ml water with 1.5 tsp salt, bring to a boil, sprinkle in the toasted vermicelli and let swell covered over low heat for 5–6 min until the liquid is absorbed.
6. Fluff with a fork, drizzle with the juice of half a lime, and serve hot sprinkled with plenty of coriander.