In a deep wok, add 2 tbsp oil and heat on medium flame.
Now add 2 tbsp peanuts and let it fry for 1 minute.
Once the peanuts start changing color (to brownish), immediately add mustard seeds, cumin and 4 chopped chilies.
Add curry leaves and 1 tbsp grated ginger.
Now add 1/2 yellow onion finely chopped to the pan. Add 1 tsp turmeric.
Mix everything well and cover the pan with lid. Cook for 5 mins until the onions are translucent.
Once the onions look cooked, add 1 chopped tomato, 1/2 cup chopped carrots and 1/2 cup frozen peas.
Mix everything well. Cover the pan with lid and cook for 5 mins.
Now reduce the flame to low and add 1 cup of sevai-vermicelli.
Add salt as per taste and mix everything well.
Now add 1 cup water and stir everything together.
Cover the pan with lid and cook for 5 mins on mid- low (lower end of the medium flame).
If you feel the Sevai is undercooked, add 1/4 cup water and cook for 2 more mins.
After 2 mins, remove the cover and fluff up the upma with fork.
Sprinkle some lemon juice and garnish with chopped cilantro.
Serve warm with masala chai.