INGREDIENTS:
- 250g semiya (vermicelli)
- 1 cup curd
- 5 shallots (small onions), chopped
- 2 green chilies
- 1 tablespoon moong dal (split green gram)
- 1 tablespoon chana dal (split chickpeas)
- 50 ml oil
- 1 tablespoon mustard seeds
- 1 tablespoon finely chopped ginger
- A few curry leaves
- Pomegranate
- Salt, to taste
INSTRUCTIONS:
Prepare the tempering:
Heat 50 ml oil in a pan. Add 1 tablespoon mustard seeds and let them splutter. Then add 1 tablespoon chana dal, 1 tablespoon moong dal, 1 tablespoon finely chopped ginger, 5 chopped shallots, 2 slit green chilies, and a few curry leaves. Sauté until the onions turn soft and the dals are lightly golden.
Cook the semiya:
Add 1 cup curd, enough water, and salt to the pan. Bring it to a gentle boil.
Combine:
Once it starts boiling, add 250g semiya and stir well. Cook until the semiya is soft and fully cooked.
Finish and serve:
Garnish with fresh pomegranate seeds and serve warm or at room temperature.