Directions

1. Step 1. Prep the Vegetables: Chop the green chilies, grate the ginger, and grate the carrot. Set aside.
2. Step 2. Dry Roast the Vermicelli: In a pot, heat 1 tablespoon of ghee over medium heat. Add the broken vermicelli and dry roast until it turns light golden brown. Stir frequently to avoid burning.
3. Step 3. Cook the Vermicelli: Add 2 cups of water to the pot with the roasted vermicelli. Bring to a boil, then reduce the heat and cook until the vermicelli is soft (about 5-7 minutes). Strain the cooked vermicelli and run it under cold water to stop the cooking process. Set aside.
4. Step 4. Prepare the Tempering: In a separate small pan, heat 2-3 tablespoons of neutral oil over medium heat. Add the dried red chilies and fry until they darken slightly. Add the mustard seeds and let them splutter. Then add the urad dal and sauté until it turns golden and starts to fizzle. Add the curry leaves and sauté for another 30 seconds until fragrant.
5. Step 5. Combine the Ingredients: In a large bowl, add the cooked vermicelli, grated ginger, chopped green chilies, and shredded carrot. Pour the tempered oil mixture over the vermicelli and mix well. Add 1.5 cups of yogurt and 1 cup of milk. Stir to combine. Adjust the consistency with additional milk or water as needed (the dish will thicken as it sits).
6. Step 6. Season: Add salt to taste and mix well.
7. Step 7. Garnish and Serve: Garnish with pomegranate seeds and chopped coriander leaves. Serve chilled or at room temperature.