This is a very basic recipe for this very popular breakfast dish. Vermicelli is a very versatile ingredient, that can be used to make dishes like pulav, Bisi Bele bhath and even Curd bhath, and sweet dishes.
1. Wheat Vermicelli- 1.5 Cups
2. Mixed vegetables, cut in 1/2 inch cubes- 1 Potato, 1 carrot, peas, 15 beans, 1/2 capsicum( Tomato and Onion optional)
3. Green Chilies split- about 6
4. Curry Leaves- 1 sprig
5. Chopped coriander leaves- 3 sprigs
6. Fresh coconut- For garnish( Optional)
7. Oil- 4 Tbsp
8. Mustard seeds- 1/2 Tsp
9. Channa Dal- 1 Tsp
10. Urad Dal- 1 Tsp
11. Turmeric powder- 1/4 Tsp
12. Asafetida- a pinch( only if onions not used)
13. Salt- To taste
14. Lemon juice
15. Fried Cashews
Boil 5 cups of water in a vessel, with a little oil and some salt. Roast the vermicelli well with a spoon of oil, till it starts turning light brown. Put the vermicelli in the boiling water, and cook till done. Strain all the water from the vermicelli and run under cold water to stop the cooking process.
In a wide Kadai or vessel, make a tempering by heating the oil, and adding the mustard seeds. When the seeds start spluttering, add the Channa dal, and Urad dal. When these brown, add the asafetida, curry leaves and split green chilies. If onions are being used, add now and saute till translucent. Add the remaining vegetables, salt and turmeric powder, mix well, sprinkle a few drops of water and cook on a low heat till done.
To this vegetable mixture, add the Vermicelli, and mix well, saute for a few minutes and add the fried cashews. Garnish with chopped coriander and coconut. turn off the heat and add the lemon juice.
Serve hot with coconut chutney.