Place a heavy bottom skillet at medium heat and scatter the vermicelli noddles. Toss it around and roast it to a light brown shade. Then take it off the pan.

Thinly slice the onion and tomato.

Finely chop a few curry leaves and leave a few whole.

Finely chop the green chili

To the same skillet, pour the oil and once it heats up, add the black mustard seeds. It will splatter, so be careful.

Add the chopped curry leaves and the chopped green chili.

Toss it around for a few seconds and then add the sliced onion. Sprinkle salt and cook the onion, until it's softened.

Add the sliced tomato and cook for a couple of minutes.

Scatter the roasted vermicelli and toss it around. Then add water (I used about 3 cups) and mix it around. Cover the pan and let it simmer for 10 to 15 minutes.

Once done, remove the lid and, using a fork, fluff it. Taste for salt and add more if needed. Finally add the lemon juice and ghee, toss it around.

Enjoy Vermicelli Upma, fresh and warm.

I like to pair it with a cup of chai.