1½ teaspoons coarse sea salt
1 teaspoon red chile powder or cayenne
3 cups (576 g) cooked whole beans or
lentils
1 tablespoon chopped fresh cilantro, for
garnish
- In a deep, heavy saucepan, heat the oil
over medium-high heat. - Add the asafetida, turmeric, cumin,
mustard, curry leaves, and red chile
peppers. Cook until the seeds sizzle,
about 30 seconds. Mustard seeds can
pop, so keep a lid handy. - Add the onion. Cook until browned,
about 2 minutes, stirring frequently to