New Update
| Main ingredients | Multi millet vermicelli, Split skinless black gram, Split Bengal gram, Mustard seeds, Asafoetida, Green chillies, Curry leaves, Fresh coriander leaves |
| Cuisine | Indian |
| Course | Snack |
| Prep time | 5-10 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 400 grams multi millet vermicelli
- 2 tablespoons oil
- 2 teaspoons split skinless black gram (dhuli urad dal)
- 2 teaspoons split Bengal gram (chana dal)
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida (hing)
- 2 green chillies, chopped
- 16-18 curry leaves
- Salt to taste
- 3 tablespoons chopped fresh coriander leaves
Method
- Heat sufficient water in a deep pan, add vermicelli and cook for 3-4 minutes. Drain.
- Heat oil in a non-stick pan, add split skinless black gram and Bengal gram, mix and sauté till golden.
- Add mustard seeds, mix and let them splutter. Add asafoetida, green chillies and curry leaves and mix well. Add the cooked vermicelli and mix well.
- Add salt and coriander leaves and mix gently. Sprinkle 3-4 tablespoons water, mix well, cover and cook for 3-4 minutes.
- Transfer the vermicelli onto a plate and spread it so that it cools down before packing it in a tiffin box.
- Transfer into individual tiffin boxes.
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