Preparation

For 4 portions:

Soak the noodles in a large quantity of hot water for 5 minutes, or until they soften. Drain and refresh in cold water. Heat the oil in a large non-stick kadhai, wok or frying pan over medium-high heat until very hot. Add the mustard seeds and cover the pan. When the sputtering begins to subside, about 30 seconds, add the chile pods, cashew nuts and yellow split peas, and cook about 1 minute. Stir-fry until the peas turn light brown, about 30 seconds. Add white gram beans and continue cooking until the beans are lightly colored, about 15 seconds. Stir in the turmeric and ¼ cup water. Add the noodles, kari sprigs and salt to taste. Sauté, turning and tossing, for 5 minutes, or until the noodles are heated through and the spices evenly distributed. Sprinkle with the lemon juice, mix and serve.

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Ingredients

12 ozs.
thin rice noodles (Thai or Chinese or Indian)

3 tbsp.
light sesame or vegetable oil

2.25 tsp.
black mustard seeds

3 ea.
dried red chile pods

0.75 cups
cashew nuts

1.13 tsp.
yellow split peas, channa dal

3 tsp.
white gram beans, urad dal

0.38 tsp.
turmeric

3 ea.
kari sprig, fresh (or 18 kari leaves, fresh or dried)

0 null
coarse salt, to taste

1.5 ea.
lemon, juiced