1 Cup Vermicelli (Semiya)

2 Tablespoons Ghee Or Oil

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

1/2 Teaspoon Red Chili Powder (Adjust To Taste)

1 Cup Water

Salt To Taste

Fresh Coriander Leaves, Chopped (For Garnishing)

Step: 1

Heat Ghee Or Oil In A Pan On Medium Heat. Add Urad Dal, Chana Dal, Mustard Seeds, And Cumin Seeds, And Let Them Splutter.

Step: 2

Add Chopped Onions And Green Chili (If Using) To The Pan. Sauté Until The Onions Turn Translucent.

Step: 3

Add Chopped Tomatoes, Ginger-garlic Paste And Sauté For A Minute Until The Raw Smell Disappears.

Step: 4

Now Add The Mixed Vegetables And Cook Until They Turn Soft And Mushy.

Step: 5

Add The Turmeric Powder, Red Chili Powder, And Salt. Mix Well And Cook For 2-3 Minutes.

Step: 6

Rinse The Vermicelli In Water And Drain It. Add The Vermicelli To The Pan And Mix It With The Vegetable Mixture.

Step: 7

Pour In Water And Stir Everything Together. Cover The Pan And Cook On Low Heat For About 8-10 Minutes, Or Until The Vermicelli Is Cooked And The Khichdi Has Reached The Desired Consistency. You Can Add A Little More Water If Needed.

Step: 8

Once Cooked, Turn Off The Heat And Let The Khichdi Rest For A Few Minutes.

Step: 9

Garnish With Fresh Coriander Leaves And Serve Hot With A Squeeze Of Lemon Juice If Desired.