Dhaniya Wali Millet Vermicelli Upma

To make Dhaniya Wali Millet Vermicelli Upma vegan, simply omit the cashews or replace them with a plant-based nut or seed, such as sunflower seeds. Ensure that the oil used is also plant-based, which is typically the case with most cooking oils.

You can customize your Dhaniya Wali Millet Vermicelli Upma by substituting the carrot with other vegetables like bell peppers, peas, or zucchini. Just make sure to chop them finely so they cook evenly with the vermicelli.

Store any leftover Dhaniya Wali Millet Vermicelli Upma in an airtight container in the refrigerator for up to 2-3 days. To reheat, add a splash of water and microwave or heat on the stovetop until warmed through.

For a complete meal, you can pair Dhaniya Wali Millet Vermicelli Upma with a side of coconut chutney or yogurt for added flavor and creaminess. A fresh salad or a glass of buttermilk would also complement this dish nicely.

To make Dhaniya Wali Millet Vermicelli Upma, start by heating oil in a pan and frying peanuts. Then, add mustard seeds, curry leaves, urad dal, and chana dal, sautéing until golden. Next, add cashews and chopped onions, cooking until the onions are translucent. Incorporate grated carrot, followed by the vermicelli, and stir for a couple of minutes. Finally, add salt, coriander leaves, green chillies, minced garlic, and water, bringing it to a boil before covering and cooking until the vermicelli is soft and the water is absorbed.