Tuesday, 18 June 2013

Vermicelli Lemonbhath

A quick lunch pack today morning was Vermicelli Lemonbhath. Was wondering early morning as what to prepare and pack for Mr. S. Usually my quick vegetable pulav works out but having eaten it just yesterday he wasn't willing to have the same today. So thought for a while and came up with the solution i.e. Vermicelli Lemonbhath which served both breakfast as well as his lunch. Here I share the simple recipe, it could be served as breakfast or lunch or any time of the day to fill your stomach.

Ingredients:
Rice Vermicelli-2 cups or 180-200gm to be more accurate
Water-1.25 ltr around 6-7 cups
Mustard seeds-1 tsp
Udad dal/Split deskinned black gram-2 tsp
Cashewnuts-5-6
Curry leaves-2 sprig
Coriander leaves-2 sprigs
Turmeric powder-1/2 tsp
Green chillies-1-2 finely chopped
Oil-2-3 tsp
Hing/Asafoetida-a pinch
Salt to taste
Lemon juice-1-2 tbsp

Recipe:
  1. In a deep bottom pan add water and boil. To boiling water add vermicelli and cook for 6-8 minutes on low flame.
  2. Once done drain and keep aside.
  3. In another pan add oil and once hot add mustard seeds, udad dal, asafoetida, cashewnuts and green chillies and saute till they splatter.
  4. Add curry leaves,turmeric powder and saute.
  5. Now mix the drained vermicelli,salt and cook on a very low flame for 1-2 mins.
  6. Add lemon juice and mix.
  7. Garnish with coriander leaves and enjoy this delicacy.
 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Akhila's page