How to cook (multi grain) vermicelli baath

Dice half a green pepper and a green chilly.

1 cup multi grain vermicelli.

Bring 5-10 cups of water to boil. In a wok, dry roast the vermicelli until the raw smell is gone.

Cook the dry roasted vermicelli in the boiling water for just about 2-3 mins. It is important that you don't overcook.

Drain the vermicelli, run some cold water through it to prevent sticking.

Heat a tsp oil in a wok and a little mustard & urad dhal (split black gram).

Once the mustard splutters, add the diced green chilly and green peppers.

After the green peppers are cooked, add the vermicelli.

Mix it in.

Sprinkle a tsp of turmeric powder. Optionally, you can add a pinch of red chilly powder too.

Serve hot!