- In a deep, heavy pan, heat the oil over
medium-high heat. - Add the asafetida, mustard, curry
leaves, and coconut. Heat until the seeds
pop, about 30 seconds. Be careful not to
burn the curry leaves or coconut. The
seeds can pop out, so keep a lid handy. - Add the beans or lentils, salt, and
chiles. Mix well and serve immediately.
Note: There is nothing better than freshly
grated coconut, but if you cannot find it,
use the dry, grated variety from the
grocery store. Just make sure it is
unsweetened.