Savory Sweet Vermicelli (Sevai) with Mixed Vegetables

Ingredients

• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 1 tsp Cumin Seeds (whole seeds)
• 1 tsp Chana Dal (split Bengal gram)
• 1 tsp Urad Dal (white) (split white urad dal)
• 8 leaves Curry Leaves (fresh)
• 1 pinch Asafoetida (Hing) (optional, for flavor)
• 0.5 tsp Turmeric Powder (ground)
• 2 medium Onion (finely chopped)
• 1 small Red Chili (fresh, finely chopped (adjust heat))
• 1 small Red Bell Pepper (finely chopped)
• 1 small Carrot (finely chopped)
• ½ cup French Beans (finely chopped)
• ½ cup Peas (frozen or fresh) (boiled beforehand)
• to taste Salt
• 2 Tbsp Sugar (granulated)
• ¼ cup Roasted Peanuts (coarsely crushed)
• ¼ cup Fresh Coriander Leaves (roughly chopped)
• 1 tsp Cumin Powder
• 1 tsp Mint Powder
• 1 tsp Black Pepper Powder
• 1 tsp Garam Masala (optional)
• 2 tsp Chaat Masala
• 1 whole Lemon (juiced)
• 1 Tbsp Ghee (clarified butter)
• 1 cup Vermicelli (Sevai) (dry, roasted lightly before boiling)
• 1 cup Water (for boiling vermicelli)

Instructions

1. Roast and Cook Vermicelli

   Heat 1 Tbsp oil in a large kadhai over medium heat, add the dry vermicelli and roast until golden brown, stirring constantly (about 2 minutes). Add 1 cup water, bring to a boil, then reduce heat and cook for 5 minutes until the vermicelli is soft. Drain any excess water using a colander and set the cooked vermicelli aside.

   Time: PT7M

   Temperature: medium

2. Temper the Dal and Spices

   In a small frying pan, heat 2 Tbsp olive oil over medium heat. Add 1 tsp cumin seeds, 1 tsp chana dal, 1 tsp white urad dal, a pinch of hing, and a few curry leaves. Sauté until the dals turn golden and fragrant (about 2 minutes).

   Time: PT3M

   Temperature: medium

3. Add Aromatics

   Add 0.5 tsp turmeric powder and the finely chopped onions to the pan. Sauté until the onions become translucent (about 3 minutes).

   Time: PT3M

   Temperature: medium

4. Incorporate Vegetables

   Add the chopped red chili, red bell pepper, carrot, French beans, and boiled peas. Stir‑fry for 2 minutes, just enough for the vegetables to stay crisp‑tender.

   Time: PT2M

   Temperature: medium

5. Season the Mix

   Add 1 tsp cumin powder, 1 tsp mint powder, 1 tsp black pepper, 1 tsp garam masala (optional), 2 tsp chaat masala, 2 Tbsp sugar, and salt to taste. Mix well and cook for another minute so the spices coat the vegetables.

   Time: PT2M

   Temperature: medium

6. Combine Vermicelli and Nuts

   Add the cooked vermicelli, ¼ cup roasted peanuts, and ¼ cup chopped coriander to the pan. Gently toss to combine, ensuring the vermicelli does not break. Cook for 1 minute only to warm through.

   Time: PT1M

   Temperature: low

7. Finish with Lemon and Ghee

   Turn off the heat. Squeeze the juice of one whole lemon over the mixture, add 1 Tbsp ghee, and give a final gentle stir to incorporate the tangy flavor and glossy finish.

   Time: PT1M

8. Serve

   Transfer the hot sevai to a serving plate and serve immediately, or let it cool to room temperature for a snack later.

   Time: PT1M

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g