Heat 1.5 tablespoon of oil in a pan . Add seasoning ingredients mustard seeds and cumin seeds. When mustard seeds starts to splutter , add chana dal, urad dal and chopped curry leaves.

Fry on a medium flame until lentils changes colour to lightly golden .

Now add in chopped green chillies , grated ginger , chopped onions , turmeric powder and asfoetida.

Mix well everything and saute until onion turns translucent.

Add in chopped tomatoes , mix well and continue to cook until it turns pulpy.

Add 3 cups of cornflakes and mix well.

Sprinkle salt and spices to taste , mix well together.

Now add ¼ cup to ⅓ cup of water and gently mix everything.

Cover lid and cook on low flame for about 3 to 5 minutes . By now water would have absorbed by Cornflakes and with enough moisture it will be soft not being soggy or chewy . If you find cornflakes as chewy , then sprinkle 1or 2 tablespoon of extra 2 water and gently stir and cook for a minute.

Turn off the stove. Tip in chopped coriander leaves and squeeze fresh lime juice.

Mix well everything and serve hot immediately .