Vegan Indian Cooking: 140 Simple and Healthy Vegan Recipes

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

1. In a deep, heavy saucepan, heat the oil
   over medium-high heat.


2. 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.


3. Add the onion. Cook until browned,
   about 2 minutes, stirring frequently to