Lemon Sevai

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Ready In: 20 mins

2 pints - water

12 oz - rice noodles (rice vermicelli)

- salt

2 tablespoons - vegetable oil

1¼ teaspoons - mustard

1½ teaspoons - cumin seeds

1 teaspoon - gram dhal

1 teaspoon - black gram dhal

5 - 6 - curry leaves

2 medium-sized - green chillies

1 pinch - asafoetida (giant fennel)

1 pinch - turmeric powder

½ - lemon

- fresh coriander leaves (to garnish)

Place the water in a thick bottomed pan and bring it to the boil. Add the rice noodles (rice vermicelli) along with a large pinch of salt and 1 teaspoon of vegetable oil. Initially the noodles will sink to the bottom, but once they are completely cooked they will rise to the top (about 5-6 minutes). Drain the hot water and add cold water, so that the vermicelli will not be stick together. Set aside.
In another thick bottomed pan, heat 2 tablespoons of oil and add the mustard seeds, cumin seeds, gram dal and black gram dal. When the dal turns golden brown add the curry leaves, green chillis, asafoetida and turmeric powder and sauté for 2-3 minutes. Drain the noodles and add to the mix. Stir well and remove from the heat. Squeeze in the juice of half a lemon and season with salt according to taste. Mix well and serve hot garnishing your Lemon Sevai with fresh coriander leaves.