Bambino vermicelli – 1 cup
Onion – 1 , medium ( finely chopped )
Green chillies – 2 ( finely chopped )
Chana dal – 1 tsp
Cumin seeds – ½ tsp
Mustard seeds – 1 tsp
Cashewnuts – 8 ( halved )
Curry leaves – 1 strip
Turmeric powder – ¼ tsp
Ghee – ½ tsp
Oil – 2 tsp
Salt – To taste
Water – 1 cup
Coriander leaves – little ( finely chopped )
In a seasoning laddle, add ghee or oil. When heated, add the halved cashew-nuts and fry till golden browned. Keep aside.
In a pan, heat ghee. When heated, add the vermicelli and roast it till golden browned. Keep aside.
In a kadai, heat oil. Add cumin seeds, mustard seeds and chana dal. When cumin seeds and mustard seeds starts to splutter, add the curry leaves. When the curry leaves begin to crackle, add turmeric powder and fry for a while. Then, add the finely chopped onion and fry till golden browned. Then, add water. When water starts to boil, add salt to taste and roasted vermicelli. Cover the kadai with a lid and cook till water evaporates. Finally, add the fried cashew-nuts and mix evenly. Garnish with finely chopped coriander leaves.Serve hot.