Steam the ragi vermicelli in a rice cooker or steamer for 5-6 minutes until cooked but firm.

Set aside, adding a few drops of oil to prevent sticking.

Heat ghee in a kadai (wok).

Add asafoetida and let it sizzle for 30 seconds.

Add mustard seeds, urad dal, and curry leaves; allow them to crackle.

Sauté until the urad dal is slightly browned (about 1 minute).

Add sliced onions and fry until translucent and soft.

Add green chilies, parboiled carrots, and peas.

Sprinkle with salt and cook for 2-3 minutes, until vegetables are semi-cooked.

Add the steamed ragi vermicelli and toss to combine well with the vegetables.

Remove from heat and transfer to a serving dish.

Add lemon juice, mix well, and serve hot.