Add the vermicelli noodles to a pan along with 1 tablespoon of ghee (clarified butter).
1 Tablespoon Ghee (Clarified Butter), 1 Cup Semiya (Vermicelli)
Fry it on low heat for 3-4 minutes till it turns light golden brown in color. After removing the pan from the heat, stir it for additional 30 seconds or so, to ensure that it doesn't burn from the bottom.
Heat oil in a pan. When the oil becomes hot, add mustard seeds (rai) to it. When the rai starts to crackle, add urad dal. Fry till the dal becomes golden in color.
1 Teaspoon Rai (Black Mustard Seeds), 1 Teaspoon Urad Dal (Split & Skinned Black Lentil)
Add peanuts to the oil and roast them for a minute. Take care that they do not burn.
1/4 Cup Peanuts (Groundnuts)
Then add the curry leaves. Fry them for a few seconds.
8-10 Curry Leaves (Kadi Patta)
Add finely chopped onions and green chillies. Let them cook for a minute.
1 Medium Sized Onion, 2-3 Green Chillies
Now add finely chopped pieces of potatoes. Fry them till they are almost soft.
1 Medium Sized Potato
Add red chilli powder, turmeric powder (haldi) and salt (as per taste).
1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1 Teaspoon Salt, or as per taste
Add finely chopped tomatoes and cook till the raw smell of tomatoes is gone.
2 Small Tomatoes
Now add the water to the pan and bring it to a boil.
1 3/4 Cup Water
Add the roasted semiya (vermicelli) to the water.
1 Cup Semiya (Vermicelli)
Turn the heat to low. Stir till almost all the water is dried up and soaked by the vermicelli. Then turn off the heat and cover the pan. Let it sit for 8-10 minutes.
Now add some finely chopped coriander leaves and sprinkle some lemon juice on top.
1/2 Cup Coriander Leaves (Cilantro or Dhaniya), 1 Teaspoon Lemon Juice
Mix all the ingredients well. Semiya Upma is ready. Serve it hot.