Vermicelli Upma

Ingredients (240 ml cup used):-
1.)1 cup semiya / vermicelli
2.)1 ¾ cups water for thick semiya 1 cup for thin variety
salt as needed
3.)1 small onion thinly sliced
4.)1 green chili slit or chopped
5.)1 sprig curry leaves
6.)2 to 3 tbsp. peanuts
7.)¼ tsp mustard
8.)½ tsp cumin

Optional ingredients:-
1.)fresh grated coconut as desired
chopped coriander as desired
seasoning
2.)½ tbsp. channa dal
3.)½ tbsp. urad dal
4.)pinch of hing
5.)1½ tbsp. oil

Instructions:-
1.)Heat oil in a pan, add the seasoning ingredients except hing. Fry until the peanuts turn golden and roasted well. Add hing.

2.)Add onions, chilli and curry leaves. Fry for about 2 minutes.

3.)Add vermicelli and begin to roast on a medium flame without burning. Semiya needs to be roasted well till lightly golden.

4.)Meanwhile, add salt to water . Stir and check.

5.)Bring it to a boil in a pot on stove or microwave.

6.)When the vermicelli(semiya)is roasted well, pour the hot water to the pan. Stir immediately to prevent lumps.

7.)Cook on a medium high flame till the semiya is cooked well. By then the water evaporates. If desired can sprinkle grated coconut and chopped coriander leaves.

8.)Cover the pan and set aside for 2 to 3 minutes. Leave the pan open to cool a bit and fluff up. Let the temperature come down before you serve semiya upma.

9.)Garnish with a slice of lemon & add some nylon shev .

10.)Enjoy hot.