In the kadhai, heat 2 tbsp oil and rai (mustard seeds), urad dal and chana dal.
Saute it for few seconds till rai splutters, then add finely chopped green chillies and ginger.
Now, add finely chopped onions in the pan and cook for 2 to 3 minutes till it turns translucent.
Once onions turn translucent, add a handful of cashew nuts and saute for one minute.
Then, add finely chopped veggies - carrot, red bell peppers, green beans and peas in the kadhai.
Mix all the ingredients nicely and cook till the veggies are cooked.
Add salt as per taste and mix well. Adding salt helps cooking veggies faster.
Cover the kadhai with a lid and cook for 3 to 4 minutes till veggies are half cooked and still retain some crunch.
Now, add the roasted and boiled semiya into the kadhai.
Give it a nice mix and cook for 4 to 5 minutes, keep stirring in between.
Then, add black pepper powder and freshly chopped coriander leaves.
Lastly, squeeze juice from half lemon and give it a nice and gentle mix without breaking or mashing rice vermicelli.
Finally, turn off the flame and cover and let it sit for a few minutes so that flavours and aroma are nicely absorbed. Vermicelli upma is ready to serve.