'Semiya Upma' a traditional South Indian breakfast using toasted vermicelli . I use fillini pasta for its convenient size. A seasoning of mustard, urad dal, and Chana dal in hot sesame oil. Add finely chopped ginger root, curry leaves, salt and green chili. Add a cup of green peas and sauté. Add 4 cups of boiling water, and 2 cups of toasted fillini pasta. Allow to cook down the liquid. Add a generous dollop of ghee for added flavor. Drizzle with lime juice before serving or add finely diced green magi like I did here.