Indian Sevai Upma
Indian Sevai Upma

Indian Sevai Upma

Aug 1, 2023

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Course
Entree

Ingredients

  • 1 tbsp neutral oil
  • 1 tsp mustard seeds
  • 1⁄2 tsp cumin seeds
  • 1 tsp skinned split black gram (urad dal) *see notes
  • 1 small green chili/thai pepper finely chopped
  • 1 inch of ginger finely chopped
  • A pinch of asafoetida (hing)
  • 6-8 curry leaves
  • 1 medium onion chopped
  • 1⁄4 cup frozen or fresh green peas
  • 1 small carrot diced small
  • 1 cup roasted vermicelli *see notes
  • 1 1⁄2 cups water
  • 1⁄2-3⁄4 tsp salt (or add to taste)
  • 1 tbsp lemon juice
  • Freshly ground black pepper (opt)
  • ¼ cup roasted peanuts
  • Cilantro for garnish
  • 1 large skillet OR medium-sized pot

Instructions

  1. Place a large skillet or a medium sized pot over medium heat. Add the oil.
  2. Once the oil is simmering. Add the mustard seeds.
  3. As soon as the mustard seeds start crackling, add the cumin seeds and urad dal. Reduce the heat to a medium low.
  4. Once the urad dal is beginning to brown slightly, add the green chili, ginger, and curry leaves. Saute everything for a few seconds.
  5. Add the chopped onion along with a tiny pinch of salt. Cook until the onions begin to sweat.
  6. Next add the green peas and carrots. Turn the heat up to a medium high. Stir and saute for two to three minutes.
  7. Add the water.
  8. Once it reaches a steady simmer add the vermicelli. Reduce the heat to a medium low and cover the skillet/pot.
  9. Let the mixture simmer for three to four minutes covered, until the vermicelli has absorbed most of the water.
  10. Open the lid and stir everything for a few minutes until all of the excess liquid is gone.
  11. Turn the heat off. Stir in the roasted peanuts. Finish with the juice of half a lemon and some chopped cilantro.
  12. Serve hot with some masala chai (spiced tea)!
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