South Indian Legume Salad with
Coconut
YIELD: 4 CUPS (948 ML)
2 tablespoons coconut oil
½ teaspoon asafetida (hing)
1 teaspoon black mustard seeds
10–12 curry leaves, coarsely chopped
2 tablespoons unsweetened shredded
coconut
4 cups (792 g) cooked whole beans or
lentils
1 teaspoon coarse sea salt
1–2 Thai, serrano, or cayenne chiles,
stems removed, sliced lengthwise