Sunday, January 20, 2008

Semiya Kichadi

Serving: 2

If you've a big appetite , you can complete the whole stuff without sharing with
anyone :-)

Semiya: 1.5 cups
onion: 1 medium chopped fine
Tomato: 1 medium chopped fine
green chillies: 2 chopped lengthwise. If the chillies are not hot enough, add more to suit your taste
cilantro or coriander leaves for garnishing
Turmeric: 2 pinches
Ginger garlic paste: 1 tbsp
Garam masala: 1/4 tbsp (optional)
oil: 2-3 tbsp
salt as required

curry leaves:4-5
mustard seeds: 1/4 tbsp
channa dhal:1/4 tbsp
urad dhal: 1 pinch (optional)
cashews: 1 handful (optional)

Vegetables (optional)
1 cup chopped vegetables of your choice. I use carrots, beans and peas, chopped

--Boil the vegetables with 1-1.5 cups of water if you are going to add them to
semiya and keep them aside
--Place a pan on the stove and add semiya.Keep a low flame and fry it until semiya
turns very light brown
--Switch off the gas and keep the semiya aside
--Keep the pan again and add 1 tbsp oil. This time, medium flame
--Add mustard,channa dhal,cashews,curry leaves
--After mustard splutters, add onions and turmeric.Fry until onions become
--Add ginger garlic paste and garam masala. Add 1 tbsp of oil and fry everything
--Add tomatoes & chillies and fry for another 10 minutes
--Add the vegetables with the soup
--Add 1.5 cups of water if veggies are not used.If you are using vegetables then
the soup plus the water should be 1.5 cups.Dont add too much water, semiya will
become soggy
--Add salt
--After the water starts boiling,simmer the stove.
--Add semiya and cilantro leaves
--Stir it until the semiya gets cooked and becomes dry

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