Ingredients

2 cups vermicelli
Juice of 1 large lemon, adjust
3-4 tbs roasted peanuts
salt to taste

For Tempering:
1 tbsp oil
1 tsp mustard seeds
1/2 tbs urad dal/Black gram split, husked
1 tbs channa dal/bengal gram split, husked
2 dry chillis, tear and de-seed
1/4 tsp asafoetida
1/2 tsp grated ginger
2 green chillis, slit
1/4 tsp haldi/turmeric pwd
8-10 curry leaves

Preparations

-Bring 5 cups of salted water to a boil. Add the vermicelli and 2 tbs of oil and cook for just under 4 minutes. Turn off heat and strain. Pour 2 cups of cold water and strain the water completely.
Heat oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for 30 secs. Add asafoetida and turmeric pwd, roasted peanuts and combine. Turn off heat.
- Add salt to taste and lemon juice to the seasoning and combine it well and pour over the vermicelli and mix well.
- Taste and if you feel that it needs more tang, add more lemon juice accordingly.