Semiya vegetable upma

I love any kind of upma varieties; be it with rava, semiya, daliya, oats or even with cous cous. They are a healthy and quick option for breakfast (or even for dinner) and a best alternative to cereals and other unhealthy treats which are loaded with loads of sugar.

I like to have upma loaded with vegetables. So I always have a pack of frozen mixed vegetables handy and they make life lot easier in early morning without having to peel, cut/ chop vegetables.

Accompany your upma with a simple coconut chutney or breakfast omlette. If time permits, prepare sambar or any spicy kurma and enjoy.

Ingredients

1 cup roasted vermicelli

½ cup chopped mixed vegetables 

(carrot, beans, peas, sweet corn, potato, capsicum, tomato…)

1 medium sized onion thinly sliced

1 ts mustard seed

½ ts jeera

1 ts chana dal

¼ ts hing

3 red chillies
½ ts grated ginger

¼ ts turmeric powder

2 ts lemon juice

1 ts ghee

Few curry leaves

Handful of chopped cilantro
Handful of roasted peanuts/ cashews

Preparation

Heat oil in a pan. Once hot, temper it with mustard seed, jeera and chana dal. Add hing, red chillies, grated ginger and curry leaves. Next add the thinly sliced onions and fry until they turn translucent. Add turmeric powder and immediately add the chopped vegetables. Mix everything well and let the vegetables cook for a while. Add 2 cups of water and required salt. Bring the mixture to a boil. Add the roasted vermicelli and keep the pan covered in simmer. When it is 3/4^th done add ghee, lemon juice and chopped coriander. Mix and let them cook until all water is completely absorbed. Garnish with roasted peanuts/ cashews.