Coarsely powdered pepper and cumin seeds 2 tea spoons together
Finely chopped Ginger 1 tea spoon
Cashews few
Hingh powder 1/4 tea spoon
Turmeric powder a pinch
Ghee 1 or 2 tb spoon
Curry leaves
Instructions
In a broad pan dry roast moongh dal till it changes the colour slightly.
Add 3 or 4 cups of water and turmeric powder.
Let it boil till it is cooked 75% to 80 % but not mushy.
Add the vermicelli to pan , add 3 more cups of water and required salt.
(Consider the water in pan boiling with moongh dal and adjust quantity of water)
Keep the stove to low flame and close the pan with a lid.
Leave it undisturbed for 10 mins
After 10 minutes open the lid and stir well for few seconds and switch off the stove.
Don't bother if the stuff is slightly loose.
In few minutes it will become tight.