In my opinion, recipes which are quick and easy always become a favorite and we make them often. The one’s where we don’t even need the use of accurate measurements. Do you love such recipes? Then read on to learn all about this rush hour recipe that also happens to be super delicious and a perfect option for lunch or dinner.
This is my take on Vermicelli Upma, a quick and easy one pot delicious healthy form of noodles for kids. You can make this one pot meal in less than 10 minutes! This is my toddlers’ favorite meal and he can eat this any time of the day. My kiddo is very picky when it comes to vegetables so I have to make a different variety of dishes to squeeze in the veggie servings. You can add practically any veggies you like. I love adding carrots, green beans, peas, etc.. go crazy with your choice of veggies.
[Per serving Calories 350, Fat 4g, Carbs 75g, Fiber 5g, Protein 5g]
2 cup roasted vermicelli
1 cup finely chopped onion
1 finely chopped green chilies (adjust to your spice level)
1 cup mix vegetables of choice (carrots, bell peppers, green beans)
2 ½ cups of water for instant pot & 3 cups of water for stove top
2 tsp salt (adjust to taste)
1 tbsp of oil
¼ tsp mustard seeds
1 tsp of black pepper corn
1-2 dry red chilies
5-6 cashews (optional)
4-5 curry leaves
1 tsp urad daal
1 tbsp chana dal
You can make this on the stove top or in instant pot. I will be sharing both methods with you.
Heat oil in a medium size pan. Add the mustard seeds and let them splutter. Add the curry leaves, urad dal, chana dal, cashews, and chilies. Once the dals turn golden brown, add onions and sauté until they are translucent. Add chopped veggies and sauté for 5 minutes. Add water, salt and give it a quick stir. Wait until the water just starts to boil. Add the vermicelli to the pan and mix nicely. To avoid clumps, you have to keep stirring gently every couple of minutes. Cook covered in low to medium flame for 2-3 minutes or until the vermicelli is cooked through. Vermicelli Upma is ready to be served as breakfast, lunch or dinner!
Start instant pot in sauté mode and heat oil in it. Once oil is hot, add mustard seeds and let them sputter. Add curry leaves, urad dal, chana dal, cashews, and chilies. Once the dal turns golden brown, add onions and sauté until they are translucent. Add chopped veggies and sauté for another minute. Add the roasted vermicelli, salt, and 2.5 cups of water. Close the lid and turn to seal. Change the instant pot setting to manual mode for 1 minute. When the instant pot beeps, do 5-minute natural pressure release. Natural release means you release pressure 5 minutes after instant pot beeps. Remove the steel insert from the instant pot and fluff the vermicelli with a fork. Your Vermicelli Upma is ready to be served!