Ingredients
1. Roasted Vermicelli – 1 cup
2. Onion – 1 small, finely chopped
3. Carrot – ½ cup, finely chopped
4. Potato – 1 small – chopped into small cubes
5. Peas – ½ cup
6. Chana Dal – 1 tsp
7. Urad Dal – 1 tsp
8. Turmeric powder (Haldi) – 1/4th tsp
9. Mustard Seeds (Rai) – ½ tsp
10. Cumin Seeds (Jeera) – ½ tsp
11. Roasted Peanuts – 4 tbsp
12. Curry Leaves – 6-7
13. Coriander Leaves to garnish
14. Lemon juice – 1 tbsp
15. Salt or to taste
16. Vegetable Oil – 1 tbsp
Method
1. Soak the channa dal and urad dal in a small bowl of water for 10 minutes. Then drain all the water.
2. Heat vegetable oil in a saucepan (karhai).
3. Add chana dal, urad dal, mustard seeds (rai), cumin seeds (jeera), curry leaves and allow them to splutter.
4. Add the chopped onions, carrots, potatoes, peas and ½ cup water. Cook until the vegetables are soft.
5. Add 3 cups of water, salt and turmeric powder (haldi) and mix well. Cover the saucepan with a lid and allow the water to come to a boil.
6. Stir in the roasted vermicelli and mix well. Cook covered, stirring often, until the vermicelli has soaked all the water.
7. Add lemon juice and roasted peanuts and mix well.
8. Garnish with chopped coriander leaves and serve.
