Seviyan Upma/Vermicelli Upma

Bring water to a boil in a pan. Add 1 teaspoon of salt.

Stir in the roasted vermicelli and cook until 90% done.

Drain using a sieve, rinse with cold water to stop further cooking, and set aside.

Heat olive oil in a pan over medium heat.

Add peanuts and sauté until crunchy, then add cashews and cook until lightly golden.

Remove both from the pan and set aside.

In the same pan, add mustard seeds and let them splutter.

Add dry red chilli, roasted chana dal, green chillies, and curry leaves. Sauté briefly until aromatic.

Add peas, black pepper powder, salt and cook until tender.

Add the boiled vermicelli and sauté over medium-high heat.

Mix in the roasted peanuts, cashews, and lemon juice. Stir well.

Add butter, cover, and let it simmer for a couple of minutes to absorb flavors.

Garnish with fresh coriander and serve hot.