Heat 1/2 Tbsp. ghee or Canola Oil in a shallow frying pan. Once heated, break Vermicelli in smaller pieces and roast. Stir constantly as it can burn easily.
Once it starts turning reddish in color and is fragrant, remove from flame immediately and pour it in a separate plate to stop further cooking.
In a large sauce pan,heat rest of the ghee/oil.
Add Urad Daal and Mustard seeds. Once they crackle, add Asafoetida, red Chili (optional) and Onion.
Saute Onion for 2 minutes on medium flame. Add Curry leaves and Ginger paste. saute for another couple of minutes. The onion should not burn or turn brown.
Add salt, sugar, Coriander Powder, Green Peas and Water and let it start simmering.
Add Vermicelli and let cook for about 10 minutes until all the water evaporates. Don't stir in between.
Once water has evaporated, with a fork, separate out a little to let the steam out. Garnish with Coriander leaves and or shredded Coconut.
Serve immediately while it's warm.