To make Vemicelli Upma, firstly dry roast the vermicelli over a medium flame for a couple of minutes, till it turns a light golden colour. If you are using roasted vermicelli, you can skip this step. Transfer the roasted vermicelli onto a plate and keep aside.

Finely chop the onion, green chilli, ginger, tomato and carrot.

Pour about 2 tbsp of oil into a kadai. Put in the cashew nuts and fry them to a golden brown over medium heat. Remove the fried cashew nuts onto a plate and set aside.

To the same kadai add the tempering –mustard seeds, cumin seeds, asafoetida, chana dal and urad dal. Saute for a couple of minutes till the dals get some colour on them.

Then add the chopped ginger, green chillies, onion and fresh curry leaves.

Saute over a medium flame till the onions turn golden.

Next add the chopped tomatoes, mix well, cover and cook over medium heat till they soften.

Put in the chopped carrot and green peas. Combine well, cover and cook for 1-2 minutes.

Then add three cups of water and a teaspoon of salt. The amount of water to be added depends on the kind of vermicelli you are using, whether thick or thin. So follow package instructions.

Bring the water to a rapid boil over high heat.

Then reduce the heat add the roasted vermicelli.

Cook over a medium flame, stirring occasionally, till all the water is almost absorbed.

Adjust the seasoning.