Wash and pat the limes dry. Steam cook them whole, until theyu2019re soft, a bit opaque and tender to touch. Allow them to cool. Then cut each lemon into half and each half into small pieces (fours or sixes). Sprinkle some salt (about a tsp) over the lime pieces and toss them to coat well. Cover this and let them sit for about 24 to 48 hours.

Make the Khichadi about a couple of hours before serving. Put the yogurt, coconut milk and sugar in a bowl and lightly whisk till smooth. Add the cooked lime pieces, ginger and green chillies and mix well with a spoon. Taste and add more sal, if necessary.

Refrigerate the Khichadi till ready to serve it. Just before serving, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Add red chillies, fenugreek seeds and the asafoetida, stir once or twice and turn off the heat. Add the curry leaves and pour this into the Khichadi.

Serve on the side with rice.