Dry Roast vermicelli
Add hot water. Cover with a lid and set aside for 5-7 minutes.
In another pan add ghee, add mustard seeds and ket it splutter.
Add groundnuts and split chick peas, saute for few seconds, then add split black gram and saute for few more seconds
Add chopped chillies and curry leaves fry for few seconds. Add aesafoetida and saute. Add salt sugar and cumin powder.
Drain excess water from the semolina. Add semolina to the tempering prepared and mix well.
Serve hot with salad, chutney and/ or Sambar
