First spread the steamed Sevai on a large plate and let it cool down completely.
In a thick bottomed pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, 1 teaspoon uard dal, 1 teaspoon chana dal, ¼ teaspoon asafortida. As the dals turn golden, add a few fresh curry leaves and 1-2 green chillies slit.
Add 1 large onion finely chopped. Cook until it is pink and translucent.
Next add 2 medium tomatoes finely chopped, cook on medium flame for 3-4 mins.
Add 1 teaspoon sambar powder, ¼ teaspoon turmeric powder and salt as needed.
Cook on low/medium flame until the tomatoes are mushy and then add ¼ cup fresh/frozen green peas.
Continue cooking on medium flame for 3-4 mins until the peas are cooked.
Add the steamed sevai.
Mix well until the sevai is coated in the onion tomato mixture.
Garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.
Serve hot with a side of coconut chutney for breakfast/dinner.
Notes
Green chillies are optional and can be adjusted depending on the spice preference.
If you don’t have sambar powder, replace it with red chilli powder and coriander powder.