Roasted Vermicelli

Roasted Vermicelli is a delightful and easy-to-make dish featuring vermicelli noodles roasted to golden perfection and then cooked with aromatic spices, vegetables, and herbs. This dish is perfect as a side or a light main course, providing a crunchy texture and rich flavor.

Ingredients:

• 200 grams vermicelli noodles
• 2 tablespoons ghee or oil
• 1 medium onion, finely chopped
• 1 medium carrot, diced
• 1 bell pepper, diced
• 1/2 cup green peas
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, for garnish
• Lemon wedges, for serving

Instructions:

Step 1:
Prepare the Ingredients

Finely chop the onion and tomato.
If using, grate the carrots and measure out the peas.
Measure and set aside the spices: turmeric powder, garam masala, red chili powder, and salt.

Step 2:
Heat the Oil

Place a medium-sized pan over medium heat.
Add 2 tablespoons of ghee or oil. Allow it to heat until it’s shimmering but not smoking.

Step 3:
Cook the Seeds

Add 1/2 teaspoon cumin seeds and 1/2 teaspoon mustard seeds to the hot oil.
Let them cook for about 30 seconds or until they start to splutter. Be careful not to burn them.

Step 4:
Sauté the Onions

Add the finely chopped onion to the pan.
Sauté the onions for about 3-4 minutes, stirring occasionally, until they become translucent and slightly golden.

Step 5:
Add the Tomatoes

Add the finely chopped tomato to the pan with the onions.
Cook the tomato mixture for about 5 minutes, or until the tomatoes soften and blend with the onions.

Step 6:
Incorporate Vegetables and Spices

If using, add the peas and grated carrots.
Sprinkle in the turmeric powder, garam masala, red chili powder, and salt. Stir well to combine all the ingredients.
Cook for an additional 2 minutes, allowing the spices to toast slightly.

Step 7:
Add Water

Pour 1.5 cups of water into the pan.
Stir to combine with the vegetables and spices.

Step 8:
Add the Vermicelli

Bring the mixture to a boil.
Once boiling, add 1 cup of pre-roasted vermicelli.
Stir well to ensure the vermicelli is evenly distributed.

Step 9:
Simmer

Reduce the heat to low.
Cover the pan with a lid and let it cook for about 5-7 minutes, or until the water is absorbed and the vermicelli is tender. Stir occasionally to prevent sticking.

Step 10:
Finish and Garnish

Once the vermicelli is cooked and the water is absorbed, remove the pan from heat.
Garnish with freshly chopped coriander leaves.

Step 11:
Serve

Serve the roasted vermicelli hot, as a side dish or a light main course.