Lemon Vermicelli with Masala

100% roganic
Quick and easy to prepare
Suitable for vegetarian food

With this lemon vermicelli you make one of the easiest and least time-consuming morning breakfasts.

Lemon vermicelli is made by first boiling the semia (wheat) with a generous amount of salt and then allowing it to cool completely. Squeeze some lemon juice over the cooked Semia along with some mustard and turmeric tempering to finish the recipe. Add some asafoetida and curry leaves to kick the dish up a notch. Lemon Semia adds a zesty and colorful change to everyday breakfast.

Ingredients

Vermicelli:
Wheat flour (semiya).
spice mix:
Bengal Lentils (16%), Peanut (16%), Coriander (15%), Salt (10%), Citric Acid (INS330) (8%), Urid Lentils, Turmeric, Mustard, Sesame Oil, Fenugreek, Compound Asafoetida.

Nutritional value per 100 g

Energy value / Calories: 1666.7 kJ / 400 kcal
Fat: 0 g
Of which saturated: 0 g
Carbohydrates: 84.4 g
Of which sugars: 0 g
Fiber: 8.9 g
Protein: 11.1 g
Salt: 0.19 g
Sodium: 77.8 mg
Iron: 4.4 mg

Packaging

200 g.

Allergen info

This product contains wheat and mustard.

This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

Storage advice

Store in a cool and dry place. After opening, transfer contents to an airtight container.

Preparation

1. Fry mustard seeds, chickpeas, urid lentils and 2 to 3 dry chillies until light brown in 30 ml of oil.
2. Add 600 ml water and the necessary salt for the 200 g vermicelli and bring to the boil.
3. Then add the vermicelli and stir gently until well cooked.
4. Before removing from the heat, add the spice mix (masala) little by little and mix thoroughly with the vermicelli.
5. For more flavor, add roasted peanuts or cashews.