Indian Wheat Upma

Heat a deep, dry skillet over medium heat. Add vermicelli; cook and stir until lightly toasted, 1 to 3 minutes. Transfer to a bowl.

Heat oil in the skillet over medium heat. Add peanuts and cashews to the hot oil and fry until golden brown, 3 to 5 minutes. Transfer to a bowl.

Add chiles, garlic, ginger, cumin seeds, and mustard seeds to the skillet. Cook and stir until chiles are slightly tender, 1 to 3 minutes. Add onion and salt. Cover and cook until onion is translucent, 3 to 5 minutes more. Add water and bring to a boil. Add vermicelli, peanuts, and cashews to the skillet and stir continuously to avoid lumps, about 1 minute.

Reduce heat to a simmer, cover skillet with a lid, and cook until smooth, about 5 minutes more.