Samiya Upma is an all-time favourite. It is suitable to have for breakfast, lunch, dinner or even as a snack! Anytime I ask my children what they would like for dinner, it is usually “spaghetti” or “noodles”, whilst I am happy to indulge them, it can get quite repetitive having the same things. So, I try and bring versatility using different types of pasta and one of my absolute favourites is Vermicelli.
It is available readily from most supermarkets. I love that I can cook this dish from start to finish within about 10-15 minutes. Vermicelli is a rice-based noodle dish – beware that whilst it makes for a good treat once in a while, it is high in carbs and not the most fibrous of foods. But like anything, everything in moderation is a-ok! Great food which is filling and the children love it! Have a go and let me know what you think.
Tip: If you want to make it vegan/dairy free, then skip the ghee and use ½ tbsp of oil instead.
So, what’ll you need?
1 cup Vermicelli noodles (dry)
1 Pint of water
1 pinch turmeric
1 chilli, chopped
1 onion, chopped
Juice from half a lemon (optional)
1 tbsp Ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp channa dal
1 pinch asafoetida powder
A few dried curry leaves
Method (you can watch the YouTube video here or follow the guidelines below)
Heat Ghee in a heavy based pan. Add the mustard seeds and let them splutter, followed by cumin seeds, urad dal, channa dal and curry leaves.
Once the dal turns light pink, add the asafoetida powder.
Then fry the onion and chilli for a few minutes until the onions become translucent. Now add the vermicelli noodles and mix well to coat the ghee.
Add the salt, turmeric powder and water.
Simmer until cooked thoroughly and the water is evaporated (should take about 3-4 minutes). Stir in the lemon juice if using and serve hot.