Heat 1/2 tsp oil in a heavy bottom pan and slightly roast cashews and peanuts till golden pink, on low heat. Switch off the gas stove and keep the lightly roasted nuts on the side.
In the same pan, heat 2 tsp of oil and then reduce the heat to medium. Add mustard seeds, gram and urad dal and red whole chili to the pan. Roast till mustard seeds splutter.
Now add chopped onions, green chili and curry leaves to the pan. Saute the onion still they become slightly pinkish red in color.
Add the roasted vermicelli, peas, turmeric, red chili powder and salt to the pan. Give it a good stir and then add 2&1/2 cups water. Stir again. Bring it to a boil. Reduce the heat, cover with lid and cook on low heat till water is absorbed.
Switch off the heat. Let it stand for 2-3 minutes with the lid on.
Remove the lid. Take a fork and fluff it up gently.
Squeeze the lemon juice and add lightly roasted nuts.
Serve it warm and enjoy with a warm cup of chai.