Gather Your Ingredients
To craft a delightful Semiya Upma, you'll need a specific set of items. The foundation of this dish is one cup of semiya, also known as vermicelli. For
sautéing, prepare about 1.5 tablespoons of cooking oil. The tempering, or 'tadka', requires essential spices: one teaspoon of mustard seeds, half a teaspoon of urad dal, one teaspoon of chana dal, a single dried red chilli for a hint of heat, and a pinch of asafoetida (hing) for aroma. To add a fresh flavour profile, gather one inch of fresh ginger, two green chillies, and one finely chopped onion. Essential seasonings include half a teaspoon of turmeric powder and salt to your personal taste. You'll also need one cup of water to cook the semiya. For added nutrition and texture, incorporate about half a cup of your preferred mixed vegetables, such as peas, carrots, or beans. Finally, fresh coriander leaves are needed for a vibrant garnish.
Tempering and Sautéing
Begin by heating approximately 1.5 tablespoons of cooking oil in a pan over medium heat. Once the oil is warm, carefully add the mustard seeds. Allow them to splutter, which indicates they are ready. Next, introduce the urad dal and chana dal, stirring them until they turn a light golden brown. Be watchful to prevent them from burning. Add the single dried red chilli and the pinch of hing, giving everything a quick stir to release their fragrances. In the same pan, add the finely chopped ginger and the slit green chillies. Sauté these for a minute until their raw smell dissipates. Following this, add the chopped onion and your chosen mixed vegetables. Cook this mixture until the onions become translucent and the vegetables are tender, ensuring they are not overcooked.
Adding Spices and Vermicelli
Once the onions and vegetables have softened, it's time to introduce the flavour enhancers. Season the sautéed mixture with half a teaspoon of turmeric powder, which will give the upma a lovely yellow hue, and add salt according to your preference. Stir these in well to distribute the spices evenly. Now, pour in one cup of water. Bring this liquid to a rolling boil. In a separate small pan, lightly roast the one cup of semiya (vermicelli) until it becomes fragrant and slightly golden. This step is crucial for preventing the vermicelli from becoming mushy. Carefully add the roasted semiya to the boiling water and vegetable mixture. Stir continuously to ensure the vermicelli is well combined and doesn't clump together. Allow the mixture to cook for about 5 to 10 minutes, or until the vermicelli has absorbed most of the water and is cooked through, achieving a soft yet slightly firm texture.
Garnishing and Serving
After the vermicelli has absorbed the liquid and is cooked to perfection, remove the pan from the heat. Let the Semiya Upma rest for a brief period, around 5 to 10 minutes. This resting time allows the flavours to meld beautifully and ensures the dish achieves the right consistency. Before serving, finely chop some fresh coriander leaves. Sprinkle these vibrant green leaves generously over the warm Semiya Upma. This garnish not only adds a burst of freshness and a pop of colour but also enhances the overall aroma of the dish. Serve your homemade Semiya Upma immediately while it's warm and comforting. It's an ideal, light, and wholesome meal to break your fast during Ramadan, providing essential nourishment without being too heavy.
