1. Heat kadai on the stove and dry roast the vermicelli until the vermicelli turns light brown in colour.saute frequently.keep aside.
2. Note:
   Roasted vermicelli that is readily available in the market can also be used and in that case, step 1 can be ignored.
3. Heat oil in Kadai and add mustard seeds.
4. After the mustard seeds splutter add haldi, green chillis, curry leaves and the cashew/chana dal mixture
5. Add the chopped onions and fry till they are transparent. About 3-4 mins
6. When the onions are almost done, add the peas and carrots mixture. fry for 1-2 mins, sauting frequently.
7. Add 1.5 cups of water to the above mixture and let it boil until the peas and carrots are cooked.
8. Add salt and sugar to the boiling mixture as per taste.
9. Add vermicelli and let it cook for another 2 mins until the water evaporates.
10. Remove front stove, add lime juice and mix well.
11. Garnish with chopped cilantro and serve hot!

Courtesy: http://maneadige.blogspot.com/