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Shilpa

Instant Pot Vermicelli Upma / Instant Pot Semiya Upma

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast, Snack
Cuisine: Indian, South Indian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3/4 tsp mustard seeds

     (rai)
  • 1/2 tsp black gram lentils urad dal (split black gram)
  • 1/2 tsp chana dal split chickpeas (split chickpeas)
  • 2 to 3 serrano pepper, small slit into two halves lengthwise (optional, small hari mirch)
  • 7 curry leaves (kadi patta)
  • 1/4 tsp asafoetida (heeng)
  • 1/2 onion chopped (red, white, or yellow)
  • 1/2 tsp ginger garlic paste (freshly minced or packaged)
  • 1/2 cup frozen mixed vegetables (I used the mix with green beans, corn, peas, and carrots)
  • 6 roasted and salted cashews nuts
  • 1 and 1/2 cup roasted vermicelli
  • 2 cups water
  • 1 and 1/2 tsp salt
  • 1/2 tsp ground turmeric (haldi)
  • 1 tsp lemon juice
  • 2 tbsp fresh cilantro finely chopped (optional)

Method
 

Prep
  1. Wash and finely chop the onion and cilantro.
Cook
  1. Select sauté on the instant pot and adjust to normal.
  2. Add oil to the pot. 
  3. When the oil is hot add the mustard seeds, urad dal, chana dal, serrano pepper,and curry leaves.
  4. When the mustard seeds splutter add the asafoetida.
  5. Then in 30 seconds add the chopped onions. Keep stirring in order to prevent the onions from burning.
  6. When the onions turn golden in about 2 to 4 minutes add the ginger garlic paste. Stir.
  7. Add the frozen mixed vegetables, cashews, and sauté for a minute.
  8. Add the roasted vermicelli, water, salt and ground turmeric. Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well.
  9. Press cancel. 
  10. Secure the lid on the pot and close the pressure-release valve.
  11. Select manual and cook at high pressure for 1 minute.
  12. Release the pressure naturally for 4 minutes. Then quick release the pressure.
  13. Transfer the vermicelli in a serving bowl.
Serve
  1. Sprinkle 1 teaspoon of lemon juice in the vermicelli and fluff it. 
  2. Garnish with cilantro.

Notes

  • This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
  • All the ingredients can be easily found in an Indian grocery store.
  • The serrano peppers are totally optional. Add one for moderately spicy upma and two for very spicy.