​in a big deep pot add lots of water.
add salt and 1 teaspoon oil.
bring to a boil on medium high flame.
when the water is boiling add the vermicelli.
allow it to cook until you can break a vermicelli by hand easily. It should be soft but not mushy.
drain the water inns colander and wash the vermicelli in cold water to prevent it from sticking to each other.
in a pan, heat 2 tablespoons oil.
add peanuts and fry until crisp.
remove them and keep aside.

Now add chanadal, urad dal, mustard seeds and allow them to roast and crackle.
add curry leaves and turmeric.
add the ground masala and fry for a minute.
immediately add the frozen peas and mix it well with the masala.
now add the boiled vermicelli and salt to taste.
mix it all well.
switch off the flame and add lemon juice.
add fried peanuts and mix.
serve hot with a cup of steaming filter coffee !!

Notes

​MTR toasted vermicelli works best but you can use any rice flour based vermicelli too.
instead of frozen peas you can add finely chopped carrots, capsicum and beans too. But be sure to parboil carrots and beans. Capsicum can be added while frying the Masala as we don't want cooked soggy Capsicum,
cooking time varies for different brands of vermicelli. So always check from time to time while cooking. Ready the package instructions before cooking.