Semya upma (Easy breakfast for all seasons....... Great in winter and rainy season)

Ingredients:
Roasted vermicelli - 1 cup
(If you don't have roasted vermicelli, dry roast the normal semya for 3 to 4 minutes and use it)
water - 2 cups
potato - 1 - small
onion - 1 - small

Ingredients

carrot and green peas - 1 handful - frozen
(If you don't have frozen, you can skip peas and use normal carrot)
green chillis - 3
ginger - 2 inch piece
curry leaves - 3
chana dal - 1 tea spoon
urad dal - 1 tea spoon
mustered seeds - 1/2 tea spoon
cumin seeds - 1/2 tea spoon
oil - 2 table spoons
salt - as per taste
coriander - for garnishing
cashew nuts - fried - for garnishing
ghee - 1/2 tea spoon - for garnishing

Procedure:

Step - 1

Cut potatoes into small pieces, chop onions into slices, chop green chillis, curry leaves, coriander and ginger into small pieces.

Step - 2

Now put a pan on stove and add oil to it.
When oil got heat add chana dal, urad dal, mustered seeds and cumin seeds to it.

Step - 3

Once the mustered seeds crackle, add chopped green chillis, ginger, curry leaves, onions and fry until onions get sauted i.e. for 2 to 3 minutes.

Step - 4

Then add reamaining all veggies and cook for 2 to 3 minutes.

Step - 5

Now add water and salt to it.
bring it to a boil on medium flame.
at this time all veggies are almost 80% got cooked.

Step - 6

Now add roasted vermicelli to it and mix well.
Cook until water finishes and each vermicelli should be soft and separated.

Step - 7

Then take into a serving bowl, and sprinkle little ghee on the top.
garnish with coriander, fried cashew nuts and serve hot.