Ingredients :Vermicelli : 200 gms
Toor Dal : 100 gms
Drumsticks : 2
Chopped Eggplants : 50 gms
Chopped Onion : 50 gms
Chopped Carrots : 50 gms
Chopped Tomato : 50 gms
Chopped Green Chillies : 4
Tamarind Extract : 1/2 cup
Sambar Powder : 1 to 2 tsp
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Dried Red chillies : 2
Cloves : 4 or 5
Cinnamon Stick : small piece
Curry Leaves : 2 sprigs
Coriander Leaves : small bunch
Oil : 1 tbsp
Salt to taste
Red chilli powder to taste
Method :
Bring water to boil. Add a teaspoon of oil and vermicelli. Cover and cook on medium flame for 2 to 3 minutes. When the vermicelli is cooked, strain and run cold water through it. Keep it aside. Wash and cook the toor dal in a pressure cooker for 3 whistles and set aside. Heat oil in a vessel and add the mustard seeds, cumin seeds. When they start to splutter, add the cloves, chopped green chillies, red chillies, hing, cinnamon stick and curry leaves to it and fry for a minute. Then add the all veggies and little water and mix well. Cover with a lid and let it cook completely. Now add the tamarind extract, sambar powder, salt, turmeric powder, red chilli powder, cooked toor dal and a cup of water to it and cook for 8 to 10 minutes. When it's done, add the boiled vermicelli and chopped fresh coriander leaves and mix well. Switch off the flame and serve hot.
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Other Names : Vermicelli Bisibele Bath, Semiya Bisi Bele Baath