1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves


* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!

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