Vermicelli Lemon Baath

8 Cups Water
1/2 Tsp Salt
1 Tsp Coconut Oil
1/2 Tsp Turmeric Powder

Head Water in a pan, add salt, oil and turmeric powder. Allow it to boil.

2 Cups Roasted Vermicelli

Once the water starts boiling, add roasted vermicelli, allow it to cook for 6 minutes. Once the vermicelli is cooked, filter the water and run under cold water, drain thoroughly and keep it in a plate.

1 Tbsp Coconut Oil
1 Tbsp Urad Dal
1 Tbsp Channa Dal
1/4 Cup Cashew Nuts, Broken

1 Tsp Mustard Seeds
1/4 Tsp Asafoetida
 2 Red Chilies, Whole

11 Curry Leaves
9 Green Chilies, Slit into 2 Lengthwise Pieces
1/2 Tbsp Grated Ginger
1 and 1/2 Tsp Salt

1/4 Cup Roasted Peanuts

Heat oil in a pan, add split urad dal, chana dal and cashew nuts in medium flame, saute till the dals turn light brown.

Add mustard seeds, asafoetida and red chilies. When the mustard seeds starts to splutter, reduce the heat to low and add curry leaves, green chilies, ginger and salt, saute for a minute. Add toasted peanuts and saute for a minute. Switch off the stove

Add the saute things to cooked vermicelli.

3 Tbsp Lemon Juice (1 Small Lemon)
3 Tbsp Grated Coconut
4 Tbsp Cilantro, Finely Chopped

Add lemon juice, grated coconut and finely chopped cilantro. Mix well. 

Taste Note: Tastes AWESOME