Tomato Vermicelli

Ingredients:

• 200 Grams Any Millet Vermicelli
• 200 Grams Any Millet Vermicelli
• 200 Grams Any Millet Vermicelli
• 1 Cup Chopped Onions
• 1 Cup Chopped Tomatoes
• 1/2 Cup Frozen Peas
• 2 Tbsp Oil
• 2 Tbsp Oil
• 2 Tbsp Oil
• 1/2 Tsp Mustard Seeds
• 1 Tbsp Chana Dal
• 1 Tsp Urad Dal
• 1/4 Tsp Each (Turmeric Powder, Asafoetida Powder)
• 1/2 + 1/4 Tsp Salt
• 1/2 + 1/4 Tsp Salt
• 1/2 + 1/4 Tsp Salt
• 4 Chopped Green Chillies
• a Few Curry Leaves

Directions:

1. Place the vermicelli in a colander and wash under running water so that they are hydrated. DO NOT soak.
2. Place the hydrated vermicelli in a steamer/idli plate. Add a tsp of oil, 1/2 tsp salt and steam for 5 minutes or cook for a whistle, turn off heat and release pressure immediately. Check video for thorough understanding. Allow the cooked vermicelli to cool down for 5 to 10 minutes.
3. In a pan add oil and do the seasoning of mustard seeds, Chana Dal, urad dal, asafoetida, green chillies and curry leaves. Once done, add onions and sauté for 2 minutes till they become translucent.
4. Add chopped tomatoes, salt, turmeric powder and frozen peas. Cook till the tomatoes become mushy and dry. Now keeping the heat on low, add the cooked vermicelli and mix well. Finally turn off heat.
5. Tasty tomato vermicelli is ready.

Note:

• Can add 1/2 Tsp Sambar Powder to the tomatoes for more spicy taste.
• Any Millet vermicelli can be used for this recipe.