Vermicelli/ Semiya 1 1/2 cup
Fenugreek Leaves a small bunch
Green Chillies 4
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 3
Oil 1 tbsp
Salt to taste
Method of preparation:
Remove stems, wash and slit green chillies into two.
Separate, clean and wash fenugreek leaves.
Bring to boil 6 cups of water in a sauce pot, add a tsp of oil, a tbsp of salt and vermicelli.
Boil vermicelli for 2-3 minutes or until it is left with a little bite.
Immediately pour the cooked vermicelli into a colander to drain the water.
Heat 2 tsps of oil in a pan on medium low heat, add chana dal, urad dal, mustard and cumin seeds.
When dal turns light brown, add broken red chillies, green chillies and fenugreek leaves.
Once fenugreek leaves turn soft, add turmeric powder, vermicelli and salt.
Mix carefully and make sure all the excess moisture is gone.
Serve hot with a glass of buttermilk.
Notes: Make sure not to overcook vermicelli.