Semiya Upma

Heat a dry pan over medium heat. Add the vermicelli and roast it until it turns light golden brown, stirring continuously to prevent burning. Transfer the roasted vermicelli to a plate and set aside.

In the same pan, heat the ghee over medium heat.

Perform a tadka by adding mustard seeds. Once they splutter, add urad dal, chana dal, and cashews. Fry until the dals turn golden and cashews are lightly browned. Then add asafoetida, curry leaves, green chili, and ginger, and sauté for 30 seconds until fragrant.