If vermicelli is not roasted, then add it to a dry pan and roast till it changes to golden brown in color. Set aside in a plate to cool down. If you are using roasted vermicelli, then proceed to the next step.
Chop all the vegetables and assemble all the required ingredients.
Add oil to a kadai in a medium flame and when it turns hot, add chana dal and roast till it changes color.
Next, add mustard seeds and curry leaves.
Then, add onions and green chillies and cook till onions turn translucent.
Add the tomatoes to the cooked onions along with a pinch of salt. Cook till the tomatoes turn soft.
Now, add all the other vegetables (carrots, beans, capsicum, potato and green peas) and mix them along with the onion-tomato mixture. Add required salt and cook the veggies for 5 minutes.
Now add 3 cups of water and check for salt. The water must be slightly salty.
When the water starts to boil, add the roasted vermicelli and mix thoroughly along with the other contents. Cook with the lid on till the water is almost absorbed.
Open the lid and cook for 5 more minutes on a medium-high flame.
Switch off the stove, add coriander leaves and hing. Mix it well.
Serve hot with coriander chutney or any side dish of your choice.