Thin Rice Noodles (sticks) – approx 8oz (250 g) Oil – 2 Tbsp Mustard Seeds – 1/2 tsp Asafoetida (Hing) – 1/8 tsp Turmeric Powder – 1/4 tsp Chana Daal – 1 tsp Whole Peanuts – 1/4 cup Urad Daal – 1 tsp Curry Leaves – 1 sprig Green Chilies – to taste, slit Ginger – 1 Tbsp, minced Salt – to taste Lime Juice – to taste Cilantro – few sprigs, chopped for garnishing In a large pot, bring water (approx 2 quarts) to a boil. Switch off stove. Add Rice Noodles and make sure they are com
