Semya/ Vermicelli 1 cup
Turmeric powder 1/2 tsp
Green Chillies 3
Oil 1/2 tsp
Chana dal 1 tsp
Urad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Fenugreek seeds a pinch
Broken red chillies 2
Hing/ Asafoetida a pinch
Curry leaves 4
Oil 1 tbsp
Method of preparation:
In a pot, bring to boil 1 cup of water.
Add oil and vermicelli to above pot.
Cook covered on medium-low for a minute or two and then remove from heat.
If you have excess water, strain the vermicelli.
Remove stems, wash and slice green chillies into halves.
Squeeze a lemon into small bowl and dissolve necessary salt in it.
In a wide skillet, heat oil.
Add all talimpu ingredients in order along with sliced green chillies.
When chana dal turns light brown, remove from heat.
Mix in cooked vermicelli to the above talimpu along with turmeric powder and lemon juice (with dissolved salt).
Serve after thorough mixing.
Notes: Try not to overcook vermicelli.