What you'll need:
1 cup Vermicelli
10 tsp lemon juice or 3 lemons
1 Green chilli
2-3 tbsp Groundnuts
1.5 tsp Jeera (Cumin seeds)
1.5 tsp Mustard Seeds
2 tsp Bengal Gram
2 tsp Urad Dal
0.5 tsp Turmeric powder
pinch of asafoetida
3 tsp oil
2 dried red chillies
3-4 curry leaves
0.5 cup vegetables
Salt to taste
Let's start cooking:
- Boil 2 cups water.
- To boiling water, add the vermicelli, salt and oil.
- Once the vermicelli is cooked, take off the flame and drain the water. Put the vermicelli in a colander/sieve and rinse it in cold water.
- Heat oil at medium-high flame and add jeera and mustard seeds.
- Once the seeds splutter reduce the flame to medium or medium-low; add green chillies, red chillies, black gram, groundnuts and urad dal.
- Fry them till the groundnuts are well done; at the same time ensuring that other ingredients do not get burnt.
- Add turmeric and asafoetida; fry for a minute.
- I used frozen vegetables, so I first heated them in microwave for 2-3 minutes, till they were half-tender and then added them to the above mixture. Fry the vegetables till you think they are well done.
- Reduce the flame to low and add the cooked vermicelli and mix for a minute. If there's a little water when you add vermicelli, mix till the water dries. But don't mix for long or else the vermicelli will get mashed and sticky.
- Take off the flame and add lemon juice. Mix.
- Keep it for a little while before serving so that the tanginess of the lemon is well absorbed.
- The key thing is to cook the vermicelli the right amount: neither over-cooked nor under-cooked. When it is added to the boiling water, it gets cooked really fast; within 1-2 minutes. So keep checking.
- When mixing the vermicelli with the other ingredients, do it lightly so as not to mash the vermicelli.
- Vermicelli should be rinsed well in cold water so that it's not sticky.
- If you eat it immediately after adding the lemon juice, you will not get the citrus flavor of lemon. You must keep it for 5-10 minutes for the flavor to be absorbed.