Vegetable Vermicelli

This was one of my favourite tiffin items during school days. There is nothing new about this simple breakfast dish yet it is something my blog can’t do without πŸ™‚ Here is the recipe:
Serves: 4
1 and 1/2 cup Bambino pre-roasted Vermicelli
3 cups of Water
1/4 cup green peas – slightly under-boiled
1 large Tomato – chopped
2 Carrots – chopped
1 Green chili – chopped or sliced vertically
1 tbsp Ginger – chopped
Juice of one or half Lemon – depending on your tangy taste πŸ™‚
Coriander leaves to garnish
1/4 tsp Mustard seeds
1 tsp Cumin seeds
2 tbsp roasted Chana Dal
2 tbsp ( or more) raw peanuts
1/4 tsp Red Chili powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
10-12 Curry leaves
Salt to taste
1 tsp Garam Masala

2 tbsp Oil
1/2 tsp Ghee (optional)


  • In a vessel keep water to boil.
  • Heat Oil in a Wok. Add Mustard seeds. When they start to flutter, lower gas and add Cumin. Now add roasted Chana dal and Peanuts. Stir a bit.
  • Add Curry leaves and Ginger. Now add Turmeric, Coriander and Red Chili powder and stir. 
  • Add Green chili and Carrots. Cook for a minute. Add Peas and Tomatoes. Add Salt. Cook for 1-2 minutes.
  • Add Vermicelli and Salt accordingly. Cook uncovered on medium flame for 2 minutes, stirring in between.
  • Add boiling water to Vermicelli. Turn the flame to high and keep stirring till the water is absorbed by Vermicelli and they are no longer extra moist ( The Vermicelli tends to stick to the vessel, hence stir consistently). Switch off the flame. Add Garam Masala. Add Ghee. Stir to mix.
  • Add Lemon Juice and mix. Garnish with Coriander and Serve hot!

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