Let me first explain 3 things:

By the way, amongst the locals, this dish is also called, “semiya upma“, where semiya means Vermicelli.

NOTE: You get 2 types of Vermicelli – the full long loose strands or the little cut versions. I am using the cut version as seen below. If you are using the same also, here is a tip – roast them in a hot pan before you cook them. Roasting it gives it a smokey flavour which is pretty nice. You can buy roasted Vermicelli also. Roasting is optional and you can cook as it is. Nothing wrong.

Now, that you know the basics, let’s get to the cooking of this one.

COOKING METHODS

1. Like how you cook pasta, cook the vermicelli in water, a little oil, and salt. The oil is added so the strands don’t stick.
2. Then, drain it and cool it under running water.
3. Keep it aside.
4. In a saucepan, heat up the oil.
5. Add the mustard seeds and let them crackle.
6. Add ginger, curry leaves, green chili, urad daal, and chana daal. Saute a bit till the colour of the daal changes.
7. Add the carrot and the capsicum. (If you have peas, beans, or even tomatoes, add them).
8. Mix everything well.
9. Add the turmeric and salt. Mix again.
10. Cook for 2-3 minutes, till the veggies, have gone soft.
11. Turn off the flame.
12. Add the Vermicelli and peanuts, and slowly mix everything well. Take it easy because you don’t want the pasta to break more or go mushy.

You can garnish with coriander leaves also if you have any.

Serve it with some chai and ENJOY!