Anil Lemon Vermicelli

With this lemon vermicelli you make one of the easiest and least time-consuming morning breakfasts. Lemon vermicelli is made by first boiling the semiya (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 colourful change to everyday breakfast.

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

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

Country of Origin: India

Nutritional Value (Approx per 100g):