Lentil and Vermicelli Stew

Serves 20

Preparation time 50 Minutes

Cooking time 6-7 Minutes


Ghee - 1 tbsp

Whole Spices

Green Cardamom

Black Cardamom

Bay Leaves -1



Ginger - 1 knot

Garlic - 6-7 cloves

Sliced onion - 1

Arhar Dal - 1 cup

Green Chilli - 2

Cumin Seeds - 1 tsp

Sliced tomato - 1

Milk - 150 ml

Corn Kernel - 1 cup

Turmeric - 1/2 tsp

Red Chilli Powder - 1/2 tsp

Roasted Vermicelli - 1 Cup

A healthy, hearty stew perfect for times when you are feeling under the weather. This recipe borrows the concept of ever-popular khichdi but replaces rice with vermicelli and also uses plenty of vegetables and flavourings, adding freshness to it!


1. In a saucepan, heat the ghee and chuck in the whole spices.

2. Once the spices are aromatic, add in the chopped ginger, garlic and green chilli.

3. Add in the sliced onion along with the arhar dal and saute for 1-2 minutes.

4. Add in the cumin seeds along with the sliced tomato and cover it with 1 cup of water and 1 cup of milk.

5. Add in a cup of frozen corn kernels and season with salt, pepper, turmeric and red chilli.

6. Let it all simmer till the lentils are cooked.

7. Blend it into a fine paste and bring it back to heat.

8. Dilute with water to get a soupy consistency.

9. Add in the roasted vermicelli and cook for 2-3 minutes.

10. Serve hot.

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