Tuesday, February 9, 2010
Vermicelli for your midweek blues
Cooking a hot, nutritious meal, after a long day, may seem like a daunting task,but don't fret! ... we have just the right recipe for you. It is very quick and easy and high on taste and flavor. Labeled under '30 min meals’, this dish is definitely worth a try. The fire from the green chillies is well balanced with the hint of sweetness from the coconut and the freshness of the lime just kicks it up another notch.
Wondering where you can find all these ingredients????....just stop at your nearest indian grocers ,and you are sure to find them.
vermicelli: 1 cup (MTR/Bambino)
Onion: medium, finely chopped
Green chilies: 3-4
Mustard seeds: 1tsp
Urad daal/white lentils: 1tsp
Chana daal/split chickpeas: 1tsp
Cashew nut: optional
Curry leaves: 3-4
Cilantro: A handful ..finely chopped for garnish
Grated coconut: 2-3tbsp for garnish
Salt: to taste
Lime/lemon: to taste
Water: 1 & 1/2cups
Heat 1tbsp of oil in a pan on medium-high heat, roast the vermicelli till it is golden brown. Keep aside.
In the same pan heat the rest of the oil, add mustard, when it begins to splatter, add chana daal, urad daal and cashew, after it is roasted add green chili, curry leaves, turmeric and onion. Make sure the onions are well sauted, now add the water and salt, bring to a boil, add the roasted vermicelli..Lower the flame to medium-low heat and let it cook, stir occasionally, to avoid lumps. Turn off the heat once it is cooked and has absorbed all the water, let it sit for about 10 min, add lime juice and mix well.
Garnish with chopped cilantro and fresh coconut. You could make it more nutritious by adding finely chopped vegetables of your choice.