Ingredients
1 cup roasted vermicelli, 2 tbsp oil or ghee, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 sliced onion, 1 tsp ginger-garlic paste, 1 green chili, 1 cup mixed veggies (carrot, beans, peas), 1 chopped tomato, ¼ tsp turmeric, salt to taste, 2 cups water, lemon juice, and coriander leaves for garnish.
Method
Heat oil, add mustard and cumin seeds. Sauté onions, green chili, and ginger-garlic paste until golden. Add vegetables, tomato, turmeric, and salt; cook till veggies soften. Pour in water and bring to a boil. Add roasted vermicelli, stir well, and cook covered on low flame till the water is absorbed. Fluff with a fork, drizzle lemon juice, and garnish with coriander.
Tip: Add a few cashews, curry leaves, or a pinch of garam masala for extra flavor. Serve hot with curd or pickle for a comforting, homely meal.
Vermicelli Pulao
