Step 1

If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them. They will turn light when done. Transfer to a plate.

Step 2

Heat oil in a pan. Add peanuts or cashews. Fry them until golden and crunchy. Remove to a plate.

Step 3

To the same pan add mustard, cumin, chana dal & urad dal . Fry until the dal turn golden and roasted well.

Step 4

Next add hing, onions, ginger, green chilli and curry leaves. Fry for about 2 to 3 minutes until the onions turn transparent or light golden.

Step 5

This step is optional. If using carrot, beans and peas add them now and saute for another 3 mins. Cook covered on a low flame till they turn slightly tender.

Step 6

Pour water and add salt. Stir and check by tasting the water. It has to be slightly salty. If needed add more salt.

Step 7

Bring it to a rapid boil. Transfer roasted semiya to the pan & stir immediately.

Step 8

Cook covered on a medium flame till all the water is absorbed by the vermicelli. (If you feel the semiya is uncooked then pour little boiling water. You may need about ¼ cup more)

Step 9

Once the water is absorbed, mix well and cook covered on a lowest heat for 2 minutes. Turn off and rest for another 5 minutes.

Step 10

When the temperature cools down a bit sprinkle some lemon juice & coriander leaves.

Step 11

Garnish semiya upma with grated coconut (optional), roasted peanuts or cashews. Serve with peanut podi or pickle.

Step 12

Follow all the steps on a saute mode. Add semiya and mixed vegetables if using. Pour 1¼ cups water and deglaze.

Step 13

Secure the IP with the lid and position the steam release handle to sealing. Pressure cook for 1 minute. When the instant pot is done, wait for 2 mins and release the pressure manually.

Step 14

Remove the steel insert and fluff up with a fork. I keep it covered further for another 5 to 10 mins. Serve semiya upma hot.