Steam the ragi vermicelli in a rice cooker or a steamer for about 5-6 minutes or till it is cooked but firm.

Keep aside, you add a few drops of oil and mix it if you aren't going to cook it immediately so that they don't stick to each other

In a kadai, heat ghee or oil and when it is hot, add hing and let it brown for about 30 seconds.

Add mustard seeds and when they crackle, add the urad dal and curry leaves.

Saute for 1 minute or so till the dal is slightly browned.

Add onions and fry till translucent and soft.

Add the green chillies along with par boiled carrots and peas (you can use any other vegetables you like too).

Add salt and saute further for about 2 minutes.

Add the steamed ragi vermicelli and mix well.

Switch off the gas and add lemon juice, stir and serve hot.