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.
- 1.0c Multi grain Vermicelli
- 1/4c Green Bell pepper
- 1.0 Green chilly