A quick, light anytime meal, especially when served with chutney, pleases the taste-buds and provides nourishment - a blessing to the busy and industrious!
Ingredients: (serves 2)
vermicelli - 1 cup
carrot(diced)+beans(cut)+cabbage(grated)+peas(boiled) - 1 cup
mustard seeds - 1/2 tsp
black gram - 1/2 tsp
cumin seeds - 1/2 tsp
green chillies - 2
broken cashews - a few
curry leaves - 1 stalk
salt - about 3/4 tsp (adjust to taste)
asafoetida - a pinch
oil - 1 tbsp
Method:
Heat 2 1/2 cups of water along with vegetables and salt (for about 2 minutes on high if you use the microwave).
Heat oil in a sauce pan and add mustard seeds, black gram, cashews, cumin seeds and asafoetida. When it splutters, add green chillies and curry leaves. Then, add vermicelli and roast until it turns light brown (this step can be skipped if roasted vermicelli is used). Add the water+vegetables and cook until done.
