⅓ cup (79 mL) coconut oil
½ teaspoon asafetida (hing)
1 teaspoon black mustard seeds
1–4 tablespoons (15–60 mL) water
½ teaspoon paprika, for garnish
- In a food processor, combine the
beans or lentils, lemon juice, garlic, salt,
black pepper, cumin, and Rasam Powder
or Sambhar Masala. - In a sauté pan, heat the oil over
medium-high heat. - Add the asafetida and mustard. Cook
until the seeds start to sizzle and pop,
about 30 seconds. Be careful, you might
need to cover the pan.