Ragi Semiya ( Vermicelli) Upma.

Ingredients:

Ragi Semiya ( vermicelli) - 1 pkt.

Finely diced onions- 1/2 - 3/4 cup

Grated carrots- 1/4 cup 

Finely diced tomatoes- 1/2 cup

Finely diced potatoes -1/2 cup 

Green peas (optional)

Grated fresh coconut- 1Tbsp (optional)

Salt -1tsp. Or to taste

Seasoning:

Oil- 2Tbsp

Chana dal - 1 1/2 Tbsp

Urad dal- 1 Tbsp

Mustard seeds-1 1/2 tsp.

Dry red chili pieces- few

Cashews- few ( optional)

Minced ginger-1 Tbsp

Finely diced green chilies- 1Tbsp.

Curry leaves- few

Method:

Heat oil in a pan add mustard seeds, when they splatter add Chana dal, urad dal red chilies and cashews. Wait until dals turn little brown, add curry leaves, ginger, green chilies and coconut, fry for 30 seconds and add onions. Fry until onions clarify, add potatoes, tomatoes, green peas, carrots and half the salt mix well and cover the lid, cook for 5 minutes.

Meanwhile as per instructions on the Ragi vermicelli package, soak the vermicelli in room temperature water for exactly 3 minutes and discard all the water. This step is very important. If you soak in hot water or soak longer time vermicelli will become mushy. 

Remove the lid from pot, mix all the vegetables once, check the potatoes are cooked. Then add the soaked vermicelli, sprinkle remaining salt and gently mix everything well. Cover the lid and cook for 3 - 4 minutes on low heat to absorb all the flavors together. Check the salt.

Serve hot with any chutney or chutney powder. Can be served with raitha also. This dish can be eaten as breakfast or lunch.