"Breakfast of champions, this gotta be
Flavourful, and packed with nutrients you cannot see..
A warm comforting bowlful, or some quick spooned bites
Putting the muffin aside? Yes, you just might!
Inspired by home, and the bright summer sun
Perfect for meatless monday, or after that morning run,
It's vegan, but fancy a dollop of yogurt? Feel free
Specially if you're a spice wimp, like me!
Ingredients (serves 4)
1 cup dry vermicelli
1 small red onion, diced
1 teaspoon fresh ginger, grated
1 cup mixed vegetables of choice (I used cherry tomatoes, green peppers, collard greens & celery)
1 teaspoon mustard seeds
1 dry red chili
1 jalapeno, finely chopped
1 tablespoon cumin powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
4-5 curry leaves, roughly torn
1/2 cup black chickpeas, soaked overnight
Bunch of fresh cilantro, roughly chopped (with stalks)
Juice from 1/2 lemon
2 tablespoons olive oil
Salt to taste
Soak the chickpeas overnight to re-hydrate them. Note : you can use canned chickpeas as well, but they are cooked/boiled and won't have the same crunch as these. You can substitute with fresh/green chickpeas if you can get them in your local market.
Dry roast the vermicelli on a non stick pan till lightly browned. Keep aside.
Heat oil in a non-stick pan. Add mustard seeds and dry chili and cook till the seeds begin to splutter. Add ginger, curry leaves and jalapeo. Cook for a few seconds and then add the onions. Sprinkle a little salt and let the onions sweat till translucent. Stir in all the dry spices, give it a quick roast, and then toss in all the vegetables + vermicelli. Mix well, add 1 1/2 cups of water and cover to cook till all the water is absorbed and the vermicelli is soft. Remove from heat, mix in the cilantro and lemon juice, and leave covered for 5-6 minutes. Fluff with a fork and serve fresh with a cup of masala chai.
A quick & healthy breakfast for those who want a spicy/savory alternative to the regular fare!