This quick and easy dish is a family favourite, can be a speedy breakfast dish or evening tiffen (snack)
Vermicelli (also referred to as semiya, sheviyan, shavige), the traditional egg-free pasta, can be used in various preparations such as kheer (payasa), sheera (kesari bhath), shavige pulav and so on. It cooks very quickly and tastes delicious.
Kids love their noodles anyway. It’s easier to please them with this kind of Shavige Upma rather than the traditional Upma. Lunch boxes come back empty, rendering this a mother’s delight 🙂
Roasted vermicelli are easily available in Indian super markets. They have a long shelf life too and come as a life saver on busy mornings when something savory and hot becomes the need of the hour!
A choice of vegetables can be used such as green beans, carrot, sweet corn etc. I have used yellow and green bell peppers (capsicum) which add a peppery flavor to the dish, as also tomato and peas. Adding onion is optional. I have not done so. Addition of tomatoes is again optional too.
- 1&1/2 cups whole wheat roasted vermicelli
- 2 teaspoons oil
- ½ teaspoon of mustard seeds
- ½ teaspoon yellow split peas (chana dal)
- ½ teaspoon split black gram (urad dal)
- 1 pinch asafoetida (hing)
- 2 green chilies (adjust to tolerance)
- ½ an onion finely chopped (optional, I did not use)
- 1 tomato finely chopped
- ½ cup chopped green pepper (capsicum)
- ¼ cup chopped yellow pepper
- ¼ cup green peas (fresh or frozen)
- ¼ teaspoon turmeric powder
- salt to taste
- 2 tablespoons chopped fresh coriander to garnish
- water as needed *
- In a deep thick bottomed pan, heat 2 teaspoons of oil.
- To this add mustard seeds, allow them to splutter. Add chana dal, urad dal, hing and stir for few seconds until the dals turn light brown. Add chopped onion, stir and cook until the onions become translucent.
- Now add the chopped peppers (capsicum). Stir fry at medium high heat until they get roasted (become brown along the edges)
- Add chopped tomato, stir and cook until it softens.
- next add the peas (add now if using fresh), stir and add 2 cups of water, bring it to a boil adding salt to taste (sufficient for the entire dish)
- Now add the whole wheat roasted vermicelli. Mix, cook until the vermicelli cooks all the way through.
- Keep an eye on the dish, add more water once or twice as needed (upto a total of 3 cups may be needed depending on the thickness of the vermicelli). This way the chances of having too much water in the dish is eliminated. You can have more control for best results i.e the vermicelli strands remaining separate and not clumped up. But make sure you stir now and again. As it appears to be drying up, you can add small amounts of water.
- Add boiling hot water for best results. (I generally boil some water in the kettle and keep that ready)
- Once cooked garnish with fresh chopped coriander and serve.