Coconut Sevai

Ingredients:
2 cups prepared sevai
1/2 - 1 cup coconut gratings
1 tbsp blackgram dal (urad dal)
1 tbsp gingely oil
1/2 - 1 tbsp ghee
4-6 cashew nuts (broken into small pieces)
1 tbsp chopped coriander
salt to taste

Seasoning:
1/2 tsp mustard seeds
large pinch of asafoetida
1-2 red chillies, broken into 2-3 pieces each
1-2 green chillies, slit
1-2 sprigs curry leaves

Method:
1. Soak blackgram dal in some water for about 1/2 hour; strain all the water and set aside.

2. Heat oil - ghee together, fry cashew nut pieces to a golden brown, remove and set aside.

3. Add seasonings in the order given; when mustard is done add soaked dal and stir on low heat till it turns light brown in colour and all the water has been absorbed.

4. Add coconut gratings, pinch of salt (or more to taste) and stir fry on low heat till gratings turn light brown in colour.

5. Remove kadai from fire, add sevai, fried cashew nuts and chopped coriander, mix all of it lightly and thoroughly.

6. Serve hot with curry leaf chutney.