Simple Semiya (Vermicelli) Upma

This is a quick fix breakfast/snack item if you have semiya (vermicelli) at hand. I never get bored of it :-).

Ingredients (1 serving):

Semiya (vermicelli) - 1/2 cup (using a measuring cup)
Cooking oil - 1 full tablespoon
Mustard seeds - 1/4 teaspoon
Channa dhal - 1 teaspoon
Asafoetida - a couple of pinches
Dried red chillies - a couple broken into half
Curry leaves - a few
Water - 1 cup (using a measuring cup)
Salt to taste

Procedure:

1. Dry fry semiya in a pan until it turns light golden brown in color and set aside.
2. In a deep vessel, heat some cooking oil, pop mustard seeds, add the channa dhal, asafoetida, dried red chillies and curry leaves and fry until the channa dhal turns light golden brown in color.
3. To step 2 add 1 cup (using a measuring cup) of water (I use semiya:water in the ratio 1:2 and it comes out perfect every single time), some salt and bring it to a boil.
4. Add the semiya from step 1 to step 3, mix the contents well and keep stirring until the semiya gets cooked in the water.
5. Now, turn off the stove, put the lid on and let it stand for 5 minutes.

Optionally, you can add some chopped onions to step 2 and fry them until golden brown before proceeding with step 3. You can serve the hot upma as is or with sugar, plain yogurt or the favorite chutney of your choice.