Bring five cups of water to a boil in deep non stick pan; add vermicelli, salt and one tablespoon of oil. Cook for one minute or till vermicelli is slightly cooked. Drain, refresh under cold water and drain again. Heat remaining oil in a non stick pan and add mustard seeds and curry leaves. When the mustards seeds begin to splutter, add urad dal, ginger and onion. Sauté till the onion turns light brown. Add green chillies and stir. Add cottage cheese and turmeric powder and sauté for four to five minutes. Add cooked vermicelli and salt and stir gently. Cook for five to six minutes. Remove from heat. Mix in the lemon juice. Serve hot garnished with coriander leaves.