Lentil and Vermicelli Stew

Name: Lentil and Vermicelli Stew
Prep time: 50 min
Cook time: 7 min
Total time: 57 min
Yield: 3
Cuisine: Indian
Ingredients: Ghee : 1 tbsp; Green cardamom : 3 - 4 pods; Black cardamom : 1 pod; Bay leaves : 2; Ginger juliennes : 1 knot; Garlic cloves : 6-7 cloves; Sliced onions : 1; Cumin seeds : 1 tsp; Arhar dal : 1 cup; Green chillies : 2; Sliced tomatoes : 1; Water : 1 cup; Milk : 150 ml; Corn kernels : 1 cup; Salt : to taste; Pepper : to taste; Turmeric : ½ tsp; Red chilli powder : ½ tsp; Roasted vermicelli : 1 cup

Aug 17, 2022

Here’s a unique yet utterly delicious combination that will satiate your taste buds and nourish your body. Presenting a hearty and nutritious recipe of good old vermicelli with a savoury touch. Instead of making regular upma, take the recipe up a level by cooking it in some dal puree, which would result in a beautiful Lentil and Vermicelli Stew.

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What is Lentil and Vermicelli Stew?
Quick and Easy Lentil and Vermicelli Stew
How to make Lentil and Vermicelli Stew ?
Expert Tips
Recipe Card

What is Lentil and Vermicelli Stew?

Vermicelli is used in many variations in Indian dishes from sweets like kheer which is a dessert similar to rice pudding. It's also used in other savoury recipes like upma. The process for upma involves pre-sauteed vegetables tossed with roasted vermicelli and cooked in water upto the amount the vermicelli can absorb. Our Lentil and Vermicelli Stew has similar steps, but with the addition of a lentil stew. The stew is made with blended dal mixed with some water to get a thick consistency.

Quick and Easy Lentil and Vermicelli Stew

Vermicelli is a pasta that has been given umpteenth variation according to the varied flavours of the Indian cuisine, from semiya to upma and many others. This time instead of making that same old tomato sauce pasta, go ahead and make a bowl of this rich and hearty Lentil and Vermicelli Stew. With a recipe this simple and easy, the process shouldn’t be a hassle at all.

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How to make Lentil and Vermicelli Stew ?

1) In a stainless steel saucepan,.add some ghee and saute all your whole spices in it, along with the ginger and garlic.

2) To the saucepan, add sliced onions with some cumin seeds and sweat them. To the pan add a cup of washed arhar dal and mix and saute it.

3) To the dal add a few slit green chillies and some sliced tomatoes. Cover everything with water and milk and let it come to a boil.

4) Follow this by adding some corn kernels with salt and pepper and the dry spices. Let it all simmer till the lentils are cooked completely..

5) While they are boiling and cooking, keep on removing the scum that develops on the top using a ladle..

6) Once the dal is fully cooked, blend it in a fine paste and save the separated liquid.

7) Add the blended puree to the reserved liquid in a milk pan and combine it thoroughly. Add roasted vermicelli to the pot and stir to combine it.

8) Serve the hot vermicelli stew in a bowl and garnish it with some chilli oil, slit green chillies and corn kernels.

Expert Tips

Saute the spices and onions till the onions are translucent before adding the dal.
Before you add the water make sure that the dal and the spices are completely roasted.
Do not add too much water or the vermicelli will overcook.

Recipe Card

Lentil and Vermicelli Stew

Rated 5.0 stars by 1 users

Servings

Prep Time

50 minutes

Cook Time

7 minutes

Calories

210

A healthy and nutritious vermicelli stew with the spicy and flavourful note of your favourite dal.

Author:

Varun Arora

Ingredients

Ghee : 1 tbsp
Green cardamom : 3 - 4 pods
Black cardamom : 1 pod
Bay leaves : 2
Ginger juliennes : 1 knot
Garlic cloves : 6-7 cloves
Sliced onions : 1
Cumin seeds : 1 tsp
Arhar dal : 1 cup
Green chillies : 2
Sliced tomatoes : 1
Water : 1 cup
Milk : 150 ml
Corn kernels : 1 cup
Salt : to taste
Pepper : to taste
Turmeric : ½ tsp
Red chilli powder : ½ tsp
Roasted vermicelli : 1 cup

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Directions

In a stainless steel saucepan. add some ghee and saute all your whole spices in it, along with the ginger and garlic.
To the saucepan, add sliced onions with some cumin seeds and sweat them. To the pan now add a cup of washed arhar dal and mix and saute it.
To the dal also add a few slit green chillies and some sliced tomatoes. Cover everything with water and milk and let it come to a boil.
Follow this by adding some corn kernels, with salt and pepper and the dry spices. Let it all simmer till the lentils are cooked completely.
While they are boiling and cooking, keep on removing the scum that develops on the top using a ladle.
Once the dal is fully cooked, blend it in a fine paste and save the separated liquid.
Add the blended puree to the reserved liquid in a milk pan and combine it thoroughly. Add roasted vermicelli to the pot and stir to combine it.
Serve the hot vermicelli stew in a bowl and garnish it with some chilli oil, slit green chillies and corn kernels.

Recipe Video

Recipe Note

This recipe is for a vermicelli stew, therefore, appears to be similar to a soup in a bowl. If you are expecting to get more of a vermicelli texture, you can reduce the amount of liquid to the amount just necessary.

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Lentil and Vermicelli Stew

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