Semiya Upma

Thin Rice Noodles (sticks) – approx 8oz (250 g)

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Asafoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/4 tsp

Chana Daal – 1 tsp

Whole Peanuts – 1/4 cup

Urad Daal – 1 tsp

Curry Leaves – 1 sprig

Green Chilies – to taste, slit

Ginger – 1 Tbsp, minced

Salt – to taste

Lime Juice – to taste

Cilantro – few sprigs, chopped for garnishing

In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove.

Add Rice Noodles and make sure they are completely submerged in the water. Allow them to soak in the hot water for exactly 5 minutes.

Heat Oil in a large non-stick pan.

Add Mustard Seeds and allow them to pop

Add Asafoetida, Turmeric Powder, Chana Daal and Peanuts. Stir for 30 secs

Add Urad Daal and allow the daals/peanuts to turn light golden.

Add Curry Leaves, Green Chilies and Ginger. Mix well.

Add drained Rice Noodles to the pan and salt to taste.

Using tongs, mix the noodles well until all of the ingredients are well incorporated.

Garnish with Lime Juice and chopped Cilantro. Serve hot.