Firstly, roast 1 cup of vermicelli on a low flame till it changes colour. I recommend roasting, even if you are using roasted vermicelli, to get a non-sticky texture.

Keep the roasted vermicelli aside.

Heat 2 tbsp oil, add 1 tsp mustard, ½ tsp cumin, ½ tsp chana dal, ½ tsp urad dal and pinch hing. Splutter the tempering.

Add 2 tbsp of peanuts and fry till the peanuts turn crunchy.

Also, add 2 tbsp of cashews and continue to roast till the peanuts turn golden brown.

Now add 5 chilli, 1 inch ginger, few curry leaves and splutter the tempering.

Furthermore, add ½ onion and saute slightly till the onion softens.

Add 2 tbsp carrot, 2 tbsp beans, 2 tbsp peas, 2 tbsp caspicum, 1 tsp salt and ½ tsp turmeric.

Sauté till the vegetables turn crunchy.

Now add 1½ cup water and roasted rava. Mix gently.

Once the water comes to a boil, cover and simmer for 10 minutes.

Add ½ lemon juice and 2 tablespoons of coriander, and mix gently.

Finally, enjoy Vermicelli Upma Recipe with chutney.