If using roasted vermicelli, then skip this step. Dry roast semiya uniformly on a medium flame until lightly golden. Keep stirring and fry without browning them. They will turn light when done. Transfer to a plate.

Heat oil in a pan. Add peanuts or cashews. Fry them until golden and crunchy. Remove to a plate.

To the same pan add mustard, cumin, chana dal & urad dal . Fry until the dal turn golden and roasted well.

Next add hing, onions, ginger, green chilli and curry leaves. Fry for about 2 to 3 minutes until the onions turn transparent or light golden.

This step is optional. If using carrot, beans and peas add them now and saute for another 3 mins. Cook covered on a low flame till they turn slightly tender.

Pour water and add salt. Stir and check by tasting the water. It has to be slightly salty. If needed add more salt.

Bring it to a rapid boil. Transfer roasted semiya to the pan & stir immediately.

Cook covered on a medium flame till all the water is absorbed by the vermicelli. (If you feel the semiya is uncooked then pour little boiling water. You may need about ¼ cup more)

Once the water is absorbed, mix well and cook covered on a lowest heat for 2 minutes. Turn off and rest for another 5 minutes.

When the temperature cools down a bit sprinkle some lemon juice & coriander leaves.

Garnish semiya upma with grated coconut (optional), roasted peanuts or cashews. Serve with peanut podi or pickle.

Follow all the steps on a saute mode. Add semiya and mixed vegetables if using. Pour 1¼ cups water and deglaze.

Secure the IP with the lid and position the steam release handle to sealing. Pressure cook for 1 minute. When the instant pot is done, wait for 2 mins and release the pressure manually.

Remove the steel insert and fluff up with a fork. I keep it covered further for another 5 to 10 mins. Serve semiya upma hot.