Ingredients with Measurements:
- 1 cup mihidana (gram flour vermicelli)
- 1/2 cup chopped onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped carrots
- 1/4 cup chopped green beans
- 1/4 cup green peas
- 2 green chillies, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- 2 cups water
- Fresh coriander leaves for garnish
Special Equipment Needed:
- None
Step-by-Step Instructions:
1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add chopped onions and green chillies. Saute until onions turn translucent.
3. Add chopped tomatoes, carrots, green beans, and green peas. Mix well and cook for 2-3 minutes.
4. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt. Mix well.
5. Add 2 cups of water and bring it to a boil.
6. Add mihidana and mix well. Cover the pan and cook for 5-7 minutes on low flame.
7. Once the water is absorbed and mihidana is cooked, turn off the flame.
8. Garnish with fresh coriander leaves and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- None
Serving size:
- Serves 4
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Mihidana can be substituted with regular vermicelli or rice noodles.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add roasted peanuts or cashews for crunch.
- Add grated coconut for a South Indian twist.
- Add lemon juice for a tangy flavor.
Tips and Tricks:
- Roast mihidana in a dry pan for 2-3 minutes before using it in the recipe for a better texture.
- Do not overcook mihidana, as it can turn mushy.
Storage Instructions:
- Mihidana upma can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
- Heat the upma in a pan on low flame until heated through.
Presentation Ideas:
- Serve the upma in a bowl or plate.
- Garnish with fresh coriander leaves.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with coconut chutney or tomato chutney.
Suggested Side Dishes:
- None
Troubleshooting Advice:
- If the upma turns out too dry, add a little more water and cook for a few more minutes.
Food Safety Advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
Food History:
- Mihidana upma is a popular breakfast dish in the state of West Bengal, India.
Flavor Profiles:
- Spicy, savory, and slightly tangy.
Serving Suggestions:
- Serve hot for breakfast or as a snack.
Related Categories
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Region: Indian