Roasted Vermicelli with Cashews
I love this simple side dish with a protein and veggie. I feel like it rounds out my plate. If you can't find roasted vermicelli, then simply use regular vermicelli, add it to a pan and roast it until it becomes slightly browned. Do this before you add it to the dish to add that nice roasted flavor.
Vermicelli can be found in the pasta aisle at the grocery store.
Add cooked, chopped vegetables of choice to this dish to make it a great vegetarian meal.
3 T. vegetable oil
1 T. black mustard seeds
2 T. urad dal
1 small handful of cashew nuts, broken into pieces
1 sprig curry leaves
1 onion, finely chopped
1 small Thai green chili, chopped (add up to 3 for spice)
1 - 12oz bag roasted vermicelli
1/2 teaspoon turmeric
1 small bunch of cilantro chopped
Salt to taste
2 1/2 cups water
1/2 lemon, juiced
Heat oil in large pan and add mustard seeds until they splatter. Add urad dal, cashew nuts and curry leaves and cook until the nuts are lightly browned. Add onion, chili and turmeric and cook until onion is transparent. Add noodles and a small amount of water until absorbed. Slowly adding the remainder of the water in increments until it is completely absorbed. Stir in cilantro and mix. Squeeze 1/2 lemon and additional salt to taste.
Cover and let rest for 5 minutes. Fluff and serve.