Mixed Vegetable Rice-Vermicelli Recipe

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Am in Belgium with my bro and mum now and its been an awesome week with a combo of mom-cooked food and authentic European cuisine.. everything from my amma’s best morkozhambu to waffles and crepes! All my diet plans (as always) have been put off for the time being 😀 This recipe is from my mom’s kitchen here at Brussels with the limited Indian ingredients she gets and how she turns em into a fusion Indian cuisine of her own. I loved this rice vermicelli she made, like a vegetable sevai but only it wasnt exactly indian rice noodles (idiappam) types neither was it semiya types, it was more like an angel hair pasta made into an Indian-Italian fusion recipe..really simple, yummy and different…

Mixed Vegetable Rice-Vermicelli Recipe

Ingredients
Mixed Vegetables – 1 cup (Potato, Carrot, Cauliflower and Beans – cubed)
Green and Red Chillies – one of each (slit in the middle)
Mustard Seeds – 1/2 tsp
Channa Dal – 1 tsp
Salt to taste
Oil to saute

Method
Splutter mustard seeds, fry the chillies and channa dal in the oil.
Saute the vegetables, add water, salt, close with a lid and let it boil until well-cooked.
Add the rice-vermicelli and salt, a drop of oil and required amount of water.
Keep stirring, once cooked, let it dry and toss to mix well.
Garnish with lemon juice!

PS: Don’t fry the channa dal well as in upma, boil it along with the veggies, it tastes yumm!