Edamame Chundal

Directions

1. Edamame
2. Bring a pot of water to boil and cook the edamame pods for 5 minutes or per the instructions on the package till the pods are tender.
3. Let it cook, shell the edamame and set it aside.

1. Seasoning
2. Heat a medium frying pan, add cilantro seeds, channa daal and red chilies and dry roast for 1 minute.
3. Cool the mixture and grind it in a spice grinder.
4. Heat oil in the same pain and once warm add the mustard seeds.
5. Once the mustard seeds start to pop, add the urad daal.
6. Once the urad daal browns lightly, add the curry leaves, basil leaves and the hing.
7. Add the edamame to the pan along with the ground spices, turmeric, salt to taste and saute on low heat till the flavors are combined.
8. Remove from the heat, mix in the grated coconut, lime juice.
9. Garnish with more grated coconut and fresh basil.
10. Serve warm or at room temperature.