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MILLET VERMICELLI PULAO

Saritha Sreedharan @wiseveganlife

Simple, no nonsense recipe for busy weekday dinners.

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Ingredients

2 cups foxtail millet vermicelli
¼ cup peas
¼ cup potato, diced
1 small onion, chopped
½ cup mint, chopped
2 green chilis, chopped
2 tomatoes, chopped
¼ cup beans, chopped
¼ cup carrots, chopped
2 tbsp cooking oil
¼ tsp urad dal
¼ tsp cumin seeds
¼ tsp mustard seeds
5 curry leaves
Salt, to taste
Spices (½ tsp of each)
Ginger and garlic paste,
Coriander powder, Cumin powder

Simple, no nonsense recipe for busy weekday dinners.

Method

Heat oil in a pan and add urad dal, cumin seeds, mustard seeds, curry leaves, green chilis and mint and fry for half a minute.
Add onions and fry till they turn brown.
Add tomatoes and salt.
Cook for a few minutes before you add the remaining vegetables. Add ½ cup water and allow the vegetables to cook.
Lastly add the vermicelli and mix well. Sprinkle a little water for vermicelli to cook.
Cook on medium-low heat for five minutes while stirring periodically.
Garnish with fresh coriander leaves. Remove from heat and let it sit while covered for a few minutes before serving.

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