Boil 4 cups of water in a pan. Once water starts boiling, remove from flame and add rice noodles in it. Let it soak in this water for 5 minutes. Drain the water and set aside.

Heat oil in a frying pan and add mustard seed and a pinch of asafoetida.

When mustard seeds crackle, add peanuts and white lentil and saute till lentil turn brown.

Add chopped ginger and chopped green chilies and saute for few seconds.

Add coconut, coarsely grounded curry leaves and saute for a minute.

Now add cooked rice noodles, salt to taste and mix well. Serve hot with chutney.