Warm Lentil Salad with Coconut and Tomato

1. 1

   Combine the oil, the mustard seeds, if using, and yellow split peas in a large, heavy-bottomed saucepan or casserole over medium-high heat.

2. 2

   Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes.

3. 3

   (Cover the pan if using mustard seeds; they pop and splatter.)

4. 4

   Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.

5. 5

   Add the dried chiles, and the curry leaves and asafetida, if using, and cook, stirring, about 1 more minute.

6. 6

   (Stand back if using curry leaves; they spit when they hit the oil.)

7. 7

   Add the fresh chile, onion, and salt and cook until the onion softens, 2 to 3 minutes.

8. 8

   Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes.

9. 9

   Add the tomato and cook, stirring, 1 minute.

10. 10

    Add the cooked lentils, lemon juice, and cilantro and stir until the lentils are warmed through.

11. 11

    Taste for salt.

12. 12

    Spoon the salad into a serving bowl and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.