All Recipes Breakfast and Brunch Recipes Cereals

Ingredients

2 cups broken wheat vermicelli 2 tablespoons vegetable oil ½ cup peanuts ¼ cup cashews 6 green chile peppers, chopped 1 large clove garlic, minced 1 (1 inch) piece ginger, finely chopped ½ teaspoon cumin seeds ½ teaspoon mustard seeds 1 large onion, finely chopped 1 tablespoon salt, or to taste 4 ½ cups water

Nutrition Info

449.6 calories carbohydrate: 55.7 g cholesterol: : - fat: 21.2 g fiber: 5.3 g protein: 14.5 g saturatedFat: 3.4 g servingSize: - sodium: 1953.2 mg sugar: 8 g transFat: : - unsaturatedFat: : -

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.

4 servings

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