Rice vermicelli with peas


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Indian vegetarian cuisine is incredibly varied and ranges from dishes that require lengthy preparation to quick ones such as this, Sewian Pulao. Rice vermicelli - very fine noodles - need little cooking. Here they are cooked with peas and tomatoes and served with peanuts.


  • 250 g/9 oz rice vermicelli
  • 45 ml/3 tbsp sunflower oil or light olive oil
  • 15 ml/1 tbsp ghee or unsalted butter
  • 2.5 ml/½ tsp black mustard seeds
  • 2.5 ml/½ tsp cumin seeds
  • 2–3 dried red chillies
  • 1 large onion, finely sliced
  • 1 garlic clove, crushed, or 5ml/1 tsp garlic purée
  • 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée
  • 1–2 fresh green chillies, finely chopped (deseeded if preferred)
  • 2.5 ml/12 tsp chilli powder
  • 175 g/6 oz/1 cup frozen peas
  • 2 tomatoes, chopped
  • 2.5 ml/½ tsp garam masala
  • 2.5 ml/½ tsp salt, or to taste
  • 25 g/1oz/¼ cup roasted salted peanuts, roughly chopped
  • 15 ml/1 tbsp chopped fresh coriander (cilantro), to garnish


  1. Put the rice vermicelli in a large heatproof bowl and pour over enough boiling water to cover it. Leave to soak for 5 minutes, then drain and return to the bowl.

  2. Cover the vermicelli with plenty of cold water and leave to soak for 15 minutes. Drain again in a sieve, return to the bowl and cut the vermicelli into shorter lengths, with kitchen scissors.

  3. While the vermicelli is soaking, heat the oil and ghee or butter over a medium heat in a large, heavy frying pan. Add the mustard seeds and, when they start to pop, add the cumin and dried chillies. Cook for 2 minutes, stirring frequently, then add the onion and fry until softened.

  4. Add the garlic, ginger and green chillies to the pan, then continue to fry until the onion is well browned.

  5. Stir in the chilli powder, peas and 75ml/5 tbsp hot water. Cook for 3 minutes, then stir in the chopped tomatoes, vermicelli and garam masala.

  6. Add with salt, then stir to combine well. Cook for 2–3 minutes, until heated through. Transfer the vermicelli mixture to a warmed serving dish, sprinkle with roughly chopped peanuts, then garnish with coriander. Serve immediately.

Per portion Energy 464kcal/1931kJ; Protein 11g; Carbohydrate 62g, of which sugars 7g; Fat 20g, of which saturates 5g; Cholesterol 11mg; Calcium 60mg; Fibre 3.9g; Sodium 289mg.