Lemon Vermicelli

Small black mustard seeds merrily bouncing in a pan- happy, carefree till they meet up with rough and hot green chilli pieces. A savory story unfolds in my kitchen with the main star as vermicelli (type of pasta, thinner than spaghetti) and carrot pieces, green peas, green beans acting in a supporting role. The story becomes vibrant with turmeric powder in a special role and of course one can't undermine the role of lemon juice which becomes the whole essence of our savory story. The story rocks the box office with every bit of vermicelli lapped up by the hungry audience :) -

Ingredients-

Vermicelli - 2cups

1/2 cup green beans

1/2 cup carrot (sliced)

1/2 cup peas

curry leaves (4-5 leaves)

mustard seeds 3/4 tsp

cumin seeds 1/4 tsp (omit if you want)

1 tbsp lemon juice

turmeric powder 1/2 tsp

grated ginger (1/4 tsp)

1/2 tsp gram dal (yellow lentils) 

green chillies (2 ) chopped

coriander leaves chopped for garnishing

**Generally this dish is made without the vegetables- but then my savory story had to be different! 

How did I make it?

Cook vermicelli in boiling water with a little bit of oil (so that it doesn't stick together). Once cooked, drain excess water and keep it aside. This removes the starch and makes it non sticky! Heat oil in a pan and add mustard seeds, cumin seeds. As they begin to sputter, add gram dal (yellow lentils), ginger, curry leaves and green chilli pieces. Add turmeric powder and mix well. Toss in the vegetables and cook on a medium flame till the vegetables become soft and tender- sprinkle a bit of water to cook the vegetables. Once the vegetables are cooked, add lemon juice. Mix in the vermicelli and adjust salt according to taste. Garnish with coriander leaves!