Semiya (vermicelli) Upma

Difficulty Rating 2 (Special Ingredients needed)

2 cups Semiya (vermicelli)
5 cups Water
3 tbsps Oil
1 tsp Mustard seeds
½ tsp Cumin seeds (jeera)
3 tbsps Chana dal (senagapappu) (optional)
1″ Grated ginger/finely chopped
8 Green chillies (slit) (optional)
2 tbsps Cashew nuts (roasted)
8 to 10 curry leaves (optional)
¼ tsp Turmeric
Salt to taste
Juice of 1 large lemon (adjust)

1. Bring 5 cups of water to a boil, add 1 tsp of oil and the semiya. Stirring gently cook for 2-3 min until just done. Be careful not to overdo it or it will become mushy. Drain all the water and set the semiya aside.
2. Heat the remaining oil in a vessel. On low flame, add mustard seeds and cumin seeds and allow them to crackle.
3. Add chana dal and fry for a minute or two.
4. Add grated/chopped ginger and fry for another minute.
5. Add green chillies, curry leaves, turmeric, roasted cashew nuts and salt to taste. Fry for 1 minute on medium flame.
6. To this mixture add the drained semiya and mix gently to coat. Adjust salt.
7. Just before turning of the flame, add lemon juice and stir well.
8. Serve hot.