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Semiya upma, which inspired this recipe, is an Indian noodle dish commonly eaten for breakfast or as a snack. With bold flavors from spices, chili and herbs, we find it also makes a satisfying vegetarian dinner. This is a one-pot dish that doesn’t require boiling then draining of the noodles, so it can be on the table in well under an hour.
tablespoons grapeseed or other neutral oil
medium shallots, halved and thinly sliced
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