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Vermicelli Pulav or Namkeen Javey

Quick & Easy Vermicelli Recipe for breakfast, brunch or lunch.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Brunch / Breakfast
Cuisine: Indian
Servings: 4
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

  • Roasted vermicelli - 1 packet of 180 grams/6.4 oz
  • Onion - 1/2 cup finely chopped
  • Green peas - 1/2 cup frozen & thawed or fresh & blanched
  • Cashews - 1 tbsp broken into small pieces
  • Peanuts - 2 tbsp
  • Curry leaves - 1 sprig or 10-12
  • Green chili - 1 chopped fine (optional)
  • Water - 2&1/2 cups
  • Lemon juice - of 1 small lemon

Oil & Spices

  • Oil - 1/2tsp + 2tsp
  • Black mustard seeds - 1 tsp
  • Gram dal - 1 tsp
  • Urad dal - 1 tsp
  • Red whole chili - 1 or 2
  • Turmeric - 1/2 tsp
  • Red chili powder - 1/4 tsp or to taste
  • Salt - 1 tsp or to taste

Instructions

  • Heat 1/2 tsp oil in a heavy bottom pan and slightly roast cashews and peanuts till golden pink, on low heat. Switch off the gas stove and keep the lightly roasted nuts on the side.
  • In the same pan, heat 2 tsp of oil and then reduce the heat to medium. Add mustard seeds, gram and urad dal and red whole chili to the pan. Roast till mustard seeds splutter.
  • Now add chopped onions, green chili and curry leaves to the pan. Saute the onion still they become slightly pinkish red in color.
  • Add the roasted vermicelli, peas, turmeric, red chili powder and salt to the pan. Give it a good stir and then add 2&1/2 cups water. Stir again. Bring it to a boil. Reduce the heat, cover with lid and cook on low heat till water is absorbed.
  • Switch off the heat. Let it stand for 2-3 minutes with the lid on.
  • Remove the lid. Take a fork and fluff it up gently.
  • Squeeze the lemon juice and add lightly roasted nuts.
  • Serve it warm and enjoy with a warm cup of chai.