In a kadai, dry roast the vermicilli strirring constantly till light brown and a sweet aroma releases. Skip this step if using froed vermicilli
Keep dried vermicilli aside
Chop the onions, tomato, potato, carrot into small cubes.
Slit the green chilly lengthwise and grate ginger and keep it aside.
Heat oil in kadai and add chana dal, fenugreek, mustard seeds and curry leaves.
When crackled add peanuts and cashewnuts, Fry till they turn golden brown.
Add chopped potato and carrots. Fry for 4-5 minutes
Add chillies, ginger, onion, peas and tomatoes
Cook until they are done.
Add salt and 2 cups of water, and cook under lid.
Let it boil when boiled add vermicilli and simultaneously stir
Cook under the lid for 5-6 minutes and add 2 tablespoon of ghee and stir well
Serve Hot
