Ingredients
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2 cups vermicelli
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6 French beans, washed and cut into quarter inch sized cubes
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1 small cauliflower, washed and cut into small florets
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1 inch fresh ginger, peeled,washed and finely chopped
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1 medium onion, peeled,washed and finely chopped
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2 green chilies, washed and slit
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1 medium red capsicum, washed,de-seeded and cut into quarter inch sized cubes
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6 curry leaves, washed
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salt
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4 tablespoons oil
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1/2 teaspoon mustard seeds
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1 tablespoon lemon juice
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2 teaspoons black gram, split (urad dal)
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1 medium carrot, scraped,washed and cut into quarter inch sized cubes
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1/4 cup green peas, washed and boiled
Instructions
- Boil water in a pot.
- Add a little salt.
- Boil the carrots, beans and cauliflower in it for 10 minutes.
- Drain.
- Keep aside.
- Boil vermicelli in 5 cups of water with salt to taste and 2 tbsps.
- of oil till slightly underdone.
- Drain.
- Refresh under cold water.
- Keep aside.
- Heat the rest of the oil.
- Add mustard seeds and curry leaves.
- Once the mustard seeds stop spluttering, add black urad dal, chopped ginger and onion.
- Saute until the onion turns light brown.
- Add green chillies.
- Add the cooked peas, carrots, beans, cauliflower, capsicum and salt.
- Saute for 5 minutes.
- Add the cooked vermicelli.
- Stir gently.
- Cook for 5 minutes.
- Remove from heat.
- Squeeze lemon juice over it.
- Serve hot for breakfast!