Rice Semiyan Upma with Vegetables

 

It is a great dish for breakfast. You can also use it for an evening snack.

4 cups rice sticks (break it into small strands) or rice vermicelli

3 tablespoons oil or ghee
1/2 teaspoon mustard seeds
1 teaspoon channa dal
1/4 teaspoon hing powder (asafoetida)
1 teaspoon finely chopped ginger
1 medium size onion sliced or diced
4-5 cut green chillies
Few roasted peanuts
Few roasted cashew nuts (optional)
1/4 cups green peas
1/2 cup sliced or diced mixed peppers
1/8 teaspoon turmeric powder (optional to get color)
1 teaspoon freshly squeezed lime or lemon juice
Few curry leaves
1/2 bunch finely chopped cilantro leaves
Salt to taste

Preparation:
It includes two steps:
 1. Boil rice noodles and
 2. Seasoning

 1.       Steaming Rice Noodles:

Cook rice noodles in a boiling water till just done. Drain hot water using a sieve and run it through cold water to remove extra starch. Keep aside.

2.       Seasoning:

Heat oil in a pan.  Add hing, mustard seeds and channa dal.
Fry till dal turns golden brown and mustard seeds begin to crackle.
Add cut onions and ginger. Fry until light brown.
Add roasted peanuts (cashew nuts or both), green chillies, curry leaves, turmeric powder, and salt to taste.
Continue to stir.
Add all the vegetables (green peas and peppers) and mix with the above ingredients.
Cook for another few minutes (2-3 minutes) until peas and peppers are cooked.
Add cooked rice semiyan into the mixture. 
Add lemon juice and cook for another 5 minutes until all spices are mixed. 
Turn off the flame and granish with cilantro leaves.
Serve it with hot mango pickle or pickle of your choice.

 Note: Other vegetables such as sliced beans, cut cauliflower, and carrots can be added.