Rice Sevai Upma | Vermicelli Upma | Bombino Rice Sevai Upma | Easy B...

Ingredients
Rice sevai - 200 gm
Onion - 2 medium sliced
Mustard seed - 1 tsp
Cumin seed - 1 tsp
Split chickpeas/chana dal - 1 tsp
Black gram dal/ urad dal - 1 tsp
Red or green chilli - 2
Few curry leaves
Asafoetida/hing - 1/4 tsp
Juice of half lemon
Salt as per taste
Few chopped corriander leaves

Method
Dry roast sevai for 2 to 3 minutes on a medium flame stirring continously. Remove and keep aside.
Heat oil in a pan and add mustard seed and cumin seed. When it splutter add chana dal, urad dal, fry for a minute and add red chillies, curry leaves, hing and then add onion.Cook till it turns translucent.
Add 1 cup of water for one cup of sevai. Add salt as per taste. Cover and let it boil.
When it starts boiling, add rice seviyan, mix well and cook on a medium flame. When it is 90% done, slow the flame, add juice of half lemon, corriander leaves and cover and cook for a minute.
Garnish with corriander leaves and serve hot.

Here I have used bombino rice sevai available in Indian super market.