Monday, June 25, 2007

Upma with Rice Noodles

Quite similar to preparing Upma with Puffed Rice with some minor variations.

- 1 pack of rice noodles (one pound)
- One large onion (about 200gms)
- 1-2 tbsp each of chana daal and split black gram
- 20 curry leaves
- Half cup of chopped coriander leaves

- Dry roast the chanaa daal, black gram and curry leaves in a nonstick cooking pot.

- Add the sliced or cubed onions to and roast them, stirring occationally until they start to turn brown.

- Add 4 tablespoons of ground roasted peanuts or sesame seeds or other nuts of your choice and 8-10 green chillies (sliced or grounded), salt and cook for another minute or two.

- In a separate pot, bring some water to a boil. Add the rice noodle and let boil for 5-10 seconds and drain immediately. The rice noodle is too soft and will get overcooked otherwise.

- Add the noodle to the onions, mix well and cook on low flame for 5 minutes or so. Mix once or twice in between.

- Add chopped coriander leaves in the end. Squeeze lemon juice before serving.

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