Semiya Upma

🔥 Prep

• Peel and finely chop the 1 onion.
• Slit the 2 green chillies lengthwise.
• Grate or mince the 1 tsp ginger.
• Measure out 1 tsp mustard seeds, 1 tsp urad dal, and 1 tsp chana dal.
• Rinse the 10 curry leaves and pat dry.
• Measure out 2 tbsp oil.
• Measure out 350 ml water.
• Measure out 1 tsp salt.
• Break the 200 g vermicelli into ~2‑inch pieces.

🔥 Cook

• 1. Heat the 2 tbsp oil in a pan over medium heat until shimmering.
• 2. Add the 1 tsp mustard seeds and let them sputter for 10 seconds.
• 3. Add the 1 tsp urad dal and 1 tsp chana dal; sauté for 30 seconds until they turn light golden.
• 4. Add the 10 curry leaves, the chopped 1 onion, the 2 slit green chillies, and the 1 tsp ginger; stir‑fry for 2‑3 minutes until the onion becomes translucent.
• 5. Add the broken 200 g vermicelli and toast, stirring constantly, for 2‑3 minutes on medium‑low heat until it turns light golden and fragrant.
• 6. Pour in the 350 ml water and add the 1 tsp salt; increase to medium‑high heat and bring to a rolling boil for 1 minute.
• 7. Reduce heat to low, cover the pan, and let the vermicelli simmer for 5‑6 minutes or until all water is absorbed and the vermicelli is soft.
• 8. Turn off the heat, let it rest covered for 2 minutes, then fluff gently with a fork.
• 9. Taste and adjust salt if needed; serve hot.

🔥 Serve

• Transfer the semiya upma to a serving plate and garnish with a few fresh curry leaves or chopped cilantro if desired.
• Accompany with coconut chutney, lemon wedges, and a side of sambar or plain yogurt.
• Enjoy while hot for the best texture.