Namkeen Sevai

🔥 Prep

• Peel and finely chop the 1 onion.
• Slit the 2 green chillies lengthwise (rinse) the onion.
• Slit the 2 green chillies lengthwise (or finely chop if preferred).
• Rinse the 50 g green peas and set aside.
• Measure out 1.5 tbsp oil, 1 tsp mustard seeds, 1 tsp salt, and 350 ml water.
• Keep the 200 g vermicelli ready.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them splutter for 10 seconds.
• 3. Add the slit green chillies and sauté for 30 seconds until fragrant.
• 4. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until translucent.
• 5. Stir in the 50 g green peas and cook for 2 minutes.
• 6. Pour in the 350 ml water, add the 1 tsp salt, and bring to a rolling boil over high heat.
• 7. Once boiling, add the 200 g vermicelli, stir gently to distribute, and reduce heat to low.
• 8. Cover the pan and simmer for 5-6 minutes, or until the vermicelli is tender and the water is fully absorbed.
• 9. Remove from heat, let it sit covered for 2 minutes to fluff.
• 10. Give a final gentle stir and transfer to a serving dish.

🔥 Serve

• Serve hot, garnished with a sprinkle of chopped fresh coriander if desired.
• Accompany with plain yogurt or a side of pickle for extra tang.
• Pair with a cup of masala chai for a complete breakfast.