In a wide bottom pan add 20 grams of butter and roast the vermicelli until golden brown. Set aside.
In a blender blend the mint leaves, coriander leaves, green chillies and ginger add 1/2 cup of water and lemon juice.
Boil 500 ml water.

In another pan add 30 gram butter add urad daal, cumin seeds and curry leaves. Let is sizzle for 20 to 30 seconds. Add the onions and potatoes and sauté for a minute. Add in the peas and the puréed mint paste. Mix well and let it cook for 2 minutes stirring occasionally. Add in the vermicelli, salt and 500 ml hot water and mix well.

Cover and let it cook on high heat for 5 minutes remove cover and give it a stir and cover and cook on low heat for about 4 minutes. Turn off the gas and remove lid. Transfer in serving bowl and serve hot.