The traditional Indian pasta :)
1 cup semiya/Vermicilli
1 sp mustard seeds
1/2 tsp channa dal
1/2 tsp urad dal
1 sprig curry leaves
1 tsp broken cashews
3-4 green chillies chopped
4-5 tsp oil
1 1/2 cups water
salt to taste, hing- 3 dashes
1/2 cup chopped onions
1 small tomato chopped (optional)
Dry roast semiya till it is light and starts to change colour. Keep aside(by doing this, you are getting rid of the surface absorbed moisture- which in turn prevents the upma from getting too sticky).
Add oil in a kadai, splutter mustard seeds, channa dal, urad dal, curry leaves, green chillies and cashews. Fry till golden brown. Add onions and continue frying. Once the onions get glassy, tomatoes are soft, add water and allow it to boil.
Add salt. You can add a little turmeric if you like your upma yellow (like how I do). Add hing. Once it starts boiling, add the semiya constantly sirring with the other hand. Close and cook till done. Put off the stove and squeeze out 1/2 of a lemon and mix well. Serve with chutney or pickles and curd. Remember to eat it piping hot.
You can even add chopped veggies of your choice along with the onions as shown in picture.