Semiya Kichadi (Indian style vermicelli with vegetables)

This dish borrows its peanutty flavor from the traditional Maharashtrian 'sabudana kichdi', and is enriched with vegetables. For an extra nutritious kick, toss in some cooked chickpeas, edamame or stir-fried tofu. Use pre-packaged dry roasted cut vermicelli from an Indian grocery store (such as Priya or Bambino). If using regular (pasta) vermicelli, cut into pieces no more than 1-1/2 to 2 inches long and roast with a few teaspoons of oil (or dry, if peferred)  until reddish brown.

2 cups semiya

1 large potato (or 2 medium)

1 to 1 to 1-1/2 cups fresh or frozen mixed vegetables (suggestions: broccoli, cauliflower, cabbage, carrots, beans and potatoes; onions, potatoes and peas)

1 tsp fresh grated ginger (or 1/2 tsp ginger powder)

2 green chillies, whole or halved - optional

Turmeric powder

Hing (asafetida powder)

Salt

1/2 tsp mustard seeds

Grind to a coarse powder:

1/3 cup dry roasted peanuts

1 tsp tsp cumin seeds

1 tsp coriander seeds

1 - 2 whole red chillies

Cooking oil

1. Add 2 cups water, 1/2 tsp turmeric and 1 - 2 tsp salt to the roasted semiya and cook on medium-low till water is absorbed, stirring once in a while to make sure it does not burn.

2. In a skillet, heat 4 tblsp oil. Add mustard seeds. When they splutter add the potato and stir.

3. Add the chillies and ginger, along with a teaspoon of salt.

4. Sautee the potatoes for 2 to 3 minutes, then add other veggies (cut into small pieces). Sautee the veggies, adding the peanut-spice powder when they are almost done. Cook for 5 more minutes.

5. Add the cooked semiya to the skillet, or transfer the veggies to the pan in which semiya was cooked.

6. Stir on medium low heat for 2 to 3 minutes until well mixed.

Note: You can substitute the peanut-spice powder with powdered spices, added to the vegetables while cooking (cumin-coriander powder, chilli powder and/ or curry powder). Garnish with roasted cashews or peanuts, and chopped cilantro (coriander leaves).