Roast the vermicelli in a tsp of of oil until golden. If you are using roasted Vermicelli, skip this step.

Switch on the saute mode in your instant pot. When it becomes hot, add the oil. Let the oil become hot.

Now add the mustard seeds, urad dal, green chillies, ginger, cinnamon, cashews and let the mustard seeds splutter.

Now add the onions and saute for 2 minutes until translucent. Switch off the saute mode.

Add the vegetables, roasted vermicelli / semiya, salt and mix well.

Add 11/2 cups water and again mix until the vermicelli is combined. It might look like there's not enough water. Resist the urge to add more. The veggies and onions will release water while cooking as well.

Close the lid and cook on manual / pressure cook mode for 2 minutes. Release pressure after 5 minutes. Let it rest before for about 5 to 6 minutes before you fluff the upma and mix. Add freshly chopped coriander leaves if you wish.

Serve with some hot tea and chutney on the side.

Roast the vermicelli in a tsp of of oil until golden. If you are using roasted Vermicelli, skip this step.

Heat a kadai. When it becomes hot make a tadka. Add oil to the kadai. When it becomes hot, add the mustard seeds, urad dal, green chillies, ginger, cinnamon, cashews and let the mustard seeds splutter.

Now add the onions and saute for 2 minutes until translucent.

Add the chopped veggies, 1 and 3/4 cup water, salt and let the water boil. The veggies will have to be 75% cooked during this time.

When the water has boiled and veggies have become soft, add the roasted vermicelli and mix well. Reduce the flame to low medium.

Close the lid and let it cook for 3 to 4 minutes, until the vermicelli absorbs all the water and gets cooked.

Serve hot with chopped cilantro and chutney on the side.