What you need: Serves 4
3 cups ragi / finger millet vermicelli, raw
5 cups of boiling water
½ tsp mustard seeds
1 tsp urad dal/ split black gram lentls
1 tsp kadale bele / spit channa dal/split garbanzo beans
2 green hot Thai chilies, slit in half
A sprig of curry leaves
1/4 tsp fresh ginger, finely chopped
1/2 cup carrot, shredded
1/2 cup peas
½ cup onion chopped
1 tsp fresh lime juice
A few sprigs of fresh cilantro to garnish
Salt to taste
3 tsp of oil/ghee
In a quart pan, bring water to a boil with a teaspoon of salt. . Turn off the water. Drop in the vermicelli and soak for 3 minutes. Test to check it they are just the right texture that you can chew. Drain it and run cold water for a few minutes. Spread it out on a plate and let cool. set aside.
In a saucepan on medium-high heat, add 2 tsp of oil, Add the urad and channa dal, Let them roast to a light brown. Add in the mustard and cover. When the spluttering subsides, add in the chilies, ginger and onions. After a minute, add the peas and carrot, when they all get soft. Sprinkle salt; add the vermicelli and turn off the heat.
Combine the mixture gently. Garnish with cilantro and a spoon of ghee. Enjoy!