1 cup vermicelli (I used MTR Vermicelli which i found is far better than other brands)
Boiled Chickpea 1/2 cup
1/2 tsp mustard
2-3 curry leaves
1 green chillie minced
1/2 tsp urad dal (black gram)
1 small onion sliced
1/4 tsp turmeric powder (optional - only for the colour)
1-2 tso oil
Cooking Level : Simple
- Boil 3 cups of water and cook vermicelli for about 1 min. Leave it slightly undone (90% cooked). Drain well and wash it with cold water. Drain and put little oil mix well keep aside (use very little oil here, so that vermicelli dont stick together and form as lumps.
- In a pan heat some oil, add mustard and when they splutter add the curry leaves, stir for 2-3 seconds
- Toss in the urad dal and stir till they become pale brown & immediately add the onions and stir well
- When the onions begin to brown a little add the green chilies and fry.
- Add turmeric powder and put in boiled chickpea fry for a further 2-3 minutes
- Add the vermicelli and stir gently till everything is mixed well.
- Serve hot with raita or any chutney.
- Make sure chickpeas are boiled along with salt, Best To use left over chickpea than to struggle for this individual recipe.
- For extra flavoring ginger can b added while tempering. and lemon juice 1/2 - 1 tsp for tangy flavor while mixing the end product.
- I made this experiment with channa because i felt i wanted some fiber with carbohydrates and yet be simple. Feel free to add in your own veggies and guddies into this dish and yet it will taste awesome
- After following 1st step still if u find your vermicelli lumpy and sticking use your hands or fork to fluff it, the strands wont break. To my opinion cook vermicelli just before starting tempering process, this way we can avoid lumps formation of cooled vermicelli
Sending This Entry To HITS–Diabetic Friendly
And Also To Event - HFHK - Italian Dishes