1 Cup Vermicelli
1/2 Cup Split Mung beans(Moong dhal)
2 Green chilly(slit)
2 Sprig's Curry leafs
1 tbsp Crushed black pepper corns
1 Pinch Asafoetida
2 tbsp Oil and Clarified butter(ghee)
Salt to taste
3 cups water(boiling water)
Dry roast the vermicelli and set aside
Dry roast the dhal wash and cook
Dry roasting the dhal and vermicelli will enhance the flavor.
Dry roasting vermicelli is always good for any dish vermicelli will cook to perfection.
Heat a wok and add oil and butter fry the cumin and black pepper corns fry and add curry leafs add chilly's fry add hing(Asafoetida) fry add water bring to a boil add vermicelli bring to a boil add dhal and mix well adding salt bring to a boil and serve hot with coconut mint chutney and lemon pickles...enjoy..:)