Lemon Semiya Upma with Carrot Chutney

Name: Lemon Semiya Upma with Carrot Chutney
Total time: 1200 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: For Upma-; 1-1/2 cups vermicelli; 1 tablespoon ghee; 1 tablespoon oil; 2 lemon juice; 1 teaspoon sugar; 1 teaspoon salt; 8-10 cashewnuts; 1 teaspoon udad dal; 1 tablespoon chana dal; 2-3 tablespoons groundnut; 2 cups hot water; 1/4 teaspoon asafoetida; 1 teaspoon mustard seeds; 3 green chillies; 3-4 curry leaves; 1/4 cup Chopped coriander leaves to garnish; For Chutney-; 1/2 cup grated carrot; 2 garlic cloves; 2 green chilles; 2 tablespoons roasted chana dal; 3 tablespoons thick curd; 1/2 teaspoon salt; for tempering-; 1 teaspoon mustard seeds; 1/8 teaspoon asafoetida; 1 tablespoon oil

PV Iyer @pviyer79

Nagpur

#healthylunch
Absolutely delicious spicy vermicelli upma with a dash of tang is so healthy and light.
I have made a carrot chutney, different from the regular coconut chutney, just so if you are out of coconuts or some family member doesn't like coconut or just to add variety to your platter.

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Ingredients

20 minutes

5-6 servings

ForUpma-
1-1/2 cupsvermicelli
1 tablespoonghee
1 tablespoonoil
2lemon juice
1 teaspoonsugar
1 teaspoonsalt
8-10cashewnuts
1 teaspoonudad dal
1 tablespoonchana dal
2-3 tablespoonsgroundnut
2 cupshot water
1/4 teaspoonasafoetida
1 teaspoonmustard seeds
3green chillies
3-4curry leaves
1/4 cupChopped coriander leaves to garnish
ForChutney-
1/2 cupgrated carrot
2garlic cloves
2green chilles
2 tablespoonsroasted chana dal
3 tablespoonsthick curd
1/2 teaspoonsalt
fortempering-
1 teaspoonmustard seeds
1/8 teaspoonasafoetida
1 tablespoonoil

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Steps

20 minutes

1

In a pan take vermicelli and 1/2 tablespoon ghee and roast until golden brown. Stirr continuously otherwise they burn easily. Add hot water, switchoff flame and cover with a lid for 5 to 10 minutes.
2

Open the lid and you will find that the vermicelli has soaked all the water and become soft. Put in a strainer to remove excess liquid. Use this liquid for kneading dough or in soups. set the vermicelli aside.
3

In a pan add oil and ghee, add cashews for 2 minutes and remove the nuts in a bowl.
4

To the hot oil add mustard seeds, chopped chillies, asafoetida, chana and udad dal. Add the masalas, salt, sugar and lemon juice, cover with s lid and leave for 4-5 minutes, so chana dal softens and lemon juice blends with masalas.
5

Add the strained vermicelli and chopped coriander leaves. Mix the cashewnuts.
6

In a grinder add everything for chutney except curd and make a coarse powder. Add curd and grind again to fine paste.
7

Heat oil add mustard seeds and asafoetida. Add this tempering to the chutney and serve with upma