1\. Heat oil in a kadai, add the mustard seeds and when they start to splutter add the grated ginger, curry leaves and chopped chilies. Saute for a min.

2\. Now add the soaked and drained sabudana, salt and continue to cook on a low until the sabudana pearls look like glass beads and are completely cooked. Keep stirring every now and then.

3\. Now add the cooked moong dal (the dal should be just done and hold its shape), chopped coriander leaves( set some aside for the garnish and grated coconut, salt. Mix well and cook for a min.

4\. Remove from flame. Pour the lime juice and mix well. Garnish with chopped coriander leaves and roasted cashew pieces.

Serve hot with green coconut chutney or chutney powder