Rice vermicelli with peas

Name: Rice vermicelli with peas
Yield: Serves 4
Cuisine: India
Ingredients: 2 tomatoes, chopped; 1–2 fresh green chillies, finely chopped (deseeded if preferred); 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; 15 ml/1 tbsp ghee or unsalted butter; 45 ml/3 tbsp sunflower oil or light olive oil; 1 large onion, finely sliced; 2–3 dried red chillies; 15 ml/1 tbsp chopped fresh coriander (cilantro), to garnish; 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; 250 g/9 oz rice vermicelli; 175 g/6 oz/1 cup frozen peas; 2.5 ml/12 tsp chilli powder; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp black mustard seeds

Preparation info

Serves
4

Difficulty
Medium

Appears in

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.

Ingredients

250 g/9 oz rice vermicelli
45 ml/3

Asia
India
Central India
Main course
Vegetarian
Gluten-free

Method

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.
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.