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Vermicelli with Moong Dal

30 Nov

Semya Pesarapappu


Vermicelli/ Semiya 1 1/2 cup
Moong Dal 1/2 cup
Turmeric Powder a pinch
Green Chillies 5
Urad Dal 1 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chillies 3
Curry Leaves 5
Oil 2 tbsps
Salt to taste

Method of preparation:

Remove stems, wash and slit green chillies into two.

Bring to boil 6 cups of water in one pot and add a tsp of oil, salt and vermicelli.
Boil for 2-3 minutes until the vermicelli is just cooked and soft without getting mushy.
Immediately pour the cooked vermicelii into a colander and drain all the water.

Bring to boil 4 cups of water in another pot and add moong dal and salt.
When moong dal becomes soft without losing its shape, strain the excess water and keep aside.

Heat remaining oil in a pan, add urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, green chillies and curry leaves.
When green chillies turn pale, add turmeric, vermicelli and moong dal.
Mix thoroughly and carefully not to make it mushy and adjust salt if required.
Serve hot.

Notes: Make sure not to overcook vermicelli.