Vermicelli Pilaf (Semya Upma) for National Noodle Month

Did you know that March is National Noodle Month? I wanted to make something on this occasion (??), for the past 31 days and as usual the month flew by right in front of my eyes. Well since there are a few more hours left to complete the month I thought I?ll post this yummy semya upma (aka vermicelli pilaf in a fancy way).

I usually end up making a sticky lumpy mess when I make semya, usually because I second-guess myself when adding the water and end up adding way more than needed. But my mom?s method of boiling vermicelli (just like pasta) in lots of salted water for 2-3 minutes until cooked through has solved my sticky mess problem.

Method:
Boil 4-5 cups of water in a large saucepan, and once water comes to a rolling boil, add 1tsp and the vermicelli. Boil for 2-3 minutes or until cooked through (this should not take very long). Drain the water from the vermicelli and keep aside until ready to use. Heat 1tbsp oil in a sauté pan, add tempering ingredients and once the seeds start to splutter, add the onions and sauté until lightly browned around the edges. Add potatoes and roasted peanuts; cover and cook until the potatoes are cooked through, about 8-10 minutes. Next add the tomatoes and tomato paste, cook until they turn mushy. Season the veggies with salt and kitchen king masala. Finally add the cooked semya* with the lemon juice and more salt (if needed), mix everything gently. Cover and cook for 2 minutes, so the flavors get a chance to mingle. Let rest for 5 minutes and garnish with coriander leaves before digging in.

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