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Indian Wheat Upma

"This is one of my healthier and easy breakfast recipes. My husband loves this one for weekend brunch."

Ingredients :

• 2 cups broken wheat vermicelli
• 2 tablespoons vegetable oil
• 1/2 cup peanuts
• 1/4 cup cashews (optional)
• 6 green chile peppers, chopped
• 1 large clove garlic, minced
• 1 (1 inch) piece ginger, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1 large onion, finely chopped
• 1 tablespoon salt, or to taste
• 4 1/2 cups water

Instructions :

Prep : 15M	Cook : 4M	Ready in : 35M

• Heat a deep, dry skillet over medium heat. Add vermicelli; cook and stir until lightly toasted, 1 to 3 minutes. Transfer to a bowl.
• Heat oil in the skillet over medium heat. Add peanuts and cashews to the hot oil and fry until golden brown, 3 to 5 minutes. Transfer to a bowl.
• Add chiles, garlic, ginger, cumin seeds, and mustard seeds to the skillet. Cook and stir until chiles are slightly tender, 1 to 3 minutes. Add onion and salt. Cover and cook until onion is translucent, 3 to 5 minutes more. Add water and bring to a boil. Add vermicelli, peanuts, and cashews to the skillet and stir continuously to avoid lumps, about 1 minute.
• Reduce heat to a simmer, cover skillet with a lid, and cook until smooth, about 5 minutes more.

Notes :

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