Pairs well with Upma with Semolina and Vermicelli
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Upma with Semolina and Vermicelli
42.2K views • 3mo ago
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A hearty and nutritious dish made with fat semolina (dalia) and vermicelli (semya), enhanced with peanuts, lentils, and vegetables.
00:30:00 total
Serves 4
medium
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Ingredients
- oil - 2 tablespoons
- red chili - 1 (dry)
- mustard seeds - 1 teaspoon
- cumin seeds - 1 teaspoon
- chana dal - 1 tablespoon
- peanuts - 1/4 cup
- urad dal - 1 tablespoon
- green chili - 1 (chopped)
- ginger - 1 tablespoon (chopped)
- curry leaves - 10
- onion - 1 medium (sliced)
- sweet corn - 1/2 cup
- water - 3 cups
- fat semolina (dalia) - 1 cup (soaked)
- vermicelli (semya) - 1/2 cup
- salt - watch the video to see (to taste)
Instructions
- Heat oil and spices: Heat oil in a pan, add red chili, mustard seeds, and cumin seeds.
- Add lentils and peanuts: Add chana dal and peanuts, cook until peanuts are fried. Then add urad dal.
- Add aromatics: Add chopped green chili, ginger, and curry leaves.
- Cook onions and vegetables: Add sliced onion and cook until slightly soft, then add sweet corn.
- Add water and semolina: Add water, bring to a boil, add soaked fat semolina (dalia), and cook for 2-3 minutes.
- Add vermicelli: Then add vermicelli (semya), mix well, reduce the flame, and let it cook for a few more minutes.
