This versatile vermicelli recipe features thin, pasta-like noodles cooked with a variety of vegetables and spices. It can be enjoyed as a savory breakfast or a light dinner. The dish is flavored with aromatic spices and garnished with fresh herbs for added taste and texture.
Step 1:
Roast the Vermicelli
Heat 2 tablespoons of ghee or oil in a dry skillet over medium heat.
Add 200 grams of vermicelli noodles to the skillet. Stir frequently to ensure even roasting.
Roast the vermicelli until it turns golden brown and releases a nutty aroma. Remove from heat and set aside.
Step 2:
Prepare the Vegetables
In a separate pan, heat 2 tablespoons of ghee or oil over medium heat.
Add the cumin seeds and mustard seeds. Allow them to sizzle for a few seconds until fragrant.
Add the finely chopped onion and sauté until translucent and golden brown, about 5 minutes.
Step 3:
Add Vegetables and Spices
Add the diced carrot, bell pepper, and green peas to the pan. Cook for 5-7 minutes until the vegetables are tender.
Stir in the turmeric powder, coriander powder, red chili powder, and garam masala. Mix well to coat the vegetables with the spices.
Step 4:
Combine Vermicelli and Vegetables
Add the roasted vermicelli to the pan with the vegetables. Stir gently to combine, making sure the vermicelli is well mixed with the spices and vegetables.
Cook for an additional 2-3 minutes, allowing the flavors to meld together. Season with salt to taste.
Step 5:
Garnish and Serve
Transfer the vermicelli to serving plates. Garnish with fresh coriander leaves.
Serve with lemon wedges on the side for an extra burst of flavor.
