Switch on the IP and press sauté mode. Heat 2 teaspoons of oil or ghee. Add vermicelli and roast it for 1-2 minutes. Take care not to burn.
Take it out on plate and set it aside.
Heat remaining ghee and add mustard seeds, let it crackle.
Add chana dal and urad dal and fry for 30 seconds.
Add peanuts (or csahew nuts) and fry for a minute until just brown and aromatic.
Now, add curry leaves and green chilies, fry for another 30 seconds.
Add chopped onions, salt and fry until just soft and pink.
Then, add chopped carrot, beans (if using) and green peas, sauté for 30 seconds.
Add turmeric powder and red chili powder and saute for few seconds.
Now, add roasted vermicelli and mix.
Add 2 and ½ cup of water, lemon juice and mix.
Immediately, close the IP with valve in sealing position and pressure cook on low for 1 minute only.
Quick release the pressure carefully with valve in venting position. Open the pot and cover it with IP glass lid or any lid that fits into it. Allow it to rest for 5 minutes.
Fluff the semiya upma with fork, add coriander leaves and serve.
Heat oil or ghee, add mustard seeds and allow it crackle.