Superdelicious, supernutritious upma.
20 gm vermicelli
1 tbsp oil
A pinch of asafoetida
¼ tsp mustard
A few curry leaves, chopped
½ tsp ginger, chopped fine
½ a green chilli, chopped fine
1 tbsp onion, chopped fine
1 tbsp sprouted beans
2 tbsp water
A few coriander leaves, chopped
1 tsp lemon juice
In a greased pan, sauté vermicelli till golden brown.
Heat oil, temper mustard and asafoetida and sauté curry leaves, ginger, green chilli and onion in this.
Now add sprouted beans and water to this and boil.
Now toss roasted vermicelli into this with adequate salt and cook on low heat. Keep lid closed for a few seconds.
Add coriander leaves and lemon juice and serve hot.