Indian Sevai Upma
Aug 1, 2023
This recipe was created by Pooja Lalan and featured on Pan Pals, a companion series for The Great American Recipe. Watch Pan Pals now on PBS Food!
- Course
- Entree
Tags
Ingredients
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 1⁄2 tsp cumin seeds
- 1 tsp skinned split black gram (urad dal) *see notes
- 1 small green chili/thai pepper finely chopped
- 1 inch of ginger finely chopped
- A pinch of asafoetida (hing)
- 6-8 curry leaves
- 1 medium onion chopped
- 1⁄4 cup frozen or fresh green peas
- 1 small carrot diced small
- 1 cup roasted vermicelli *see notes
- 1 1⁄2 cups water
- 1⁄2-3⁄4 tsp salt (or add to taste)
- 1 tbsp lemon juice
- Freshly ground black pepper (opt)
- ¼ cup roasted peanuts
- Cilantro for garnish
- 1 large skillet OR medium-sized pot
Instructions
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Place a large skillet or a medium sized pot over medium heat. Add the oil.
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Once the oil is simmering. Add the mustard seeds.
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As soon as the mustard seeds start crackling, add the cumin seeds and urad dal. Reduce the heat to a medium low.
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Once the urad dal is beginning to brown slightly, add the green chili, ginger, and curry leaves. Saute everything for a few seconds.
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Add the chopped onion along with a tiny pinch of salt. Cook until the onions begin to sweat.
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Next add the green peas and carrots. Turn the heat up to a medium high. Stir and saute for two to three minutes.
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Add the water.
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Once it reaches a steady simmer add the vermicelli. Reduce the heat to a medium low and cover the skillet/pot.
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Let the mixture simmer for three to four minutes covered, until the vermicelli has absorbed most of the water.
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Open the lid and stir everything for a few minutes until all of the excess liquid is gone.
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Turn the heat off. Stir in the roasted peanuts. Finish with the juice of half a lemon and some chopped cilantro.
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Serve hot with some masala chai (spiced tea)!