PREPARATION

1. Heat 15 milliliters ghee in a pan, add 150 grams vermicelli and roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
2. Remove it from heat and keep aside.
3. In a blender, add 5 grams mint, 5 grams coriander, 1 tablespoon green chili, 1/2 teaspoon cumin, 15 milliliters lemon juice, 45 milliliters water and blend it well. Keep aside.
4. Heat 20 milliliters ghee in a skillet, add 1 teaspoon mustard seeds, 1 teaspoon white lentils, 2 tablespoons raw peanuts and stir for 2 - 3 minutes.
5. Add 1 tablespoon cashews, 6 - 7 curry leaves, 2 teaspoons ginger, 1 1/2 teaspoons garlic and mix it well.
6. Cook for 3 - 5 minutes on medium heat.
7. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color.
8. Add the blended mint paste and mix it well.
9. Now, add the roasted vermicelli and mix it again.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 250 milliliters water, 1 teaspoon salt and mix it well.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat.
16. Serve hot.