Warm Lentil Salad with Coconut and Tomato

• 2 1/2 tablespoons canola oil
• 1 tablespoon black mustard seeds (optional)
• 1 teaspoon yellow split peas
• 1 teaspoon cumin seeds
• 2 whole dried red chiles
• 8 fresh or 12 frozen curry leaves, torn into pieces (optional)
• 1/8 teaspoon asafetida (optional)
• 1 fresh hot green chile, cut crosswise into thin slices
• 1 red onion, sliced
• 1 1/2 teaspoons salt, or to taste
• 2 tablespoons unsweetened shredded coconut (optional)
• 1 small tomato, chopped
• 1 cup split peas or lentils simmered in water to cover until tender, and drained
• Juice of 1/2 lemon
• 1/4 cup chopped fresh cilantro

1. Combine the oil, the mustard seeds, if using, and yellow split peas in a large, heavy-bottomed saucepan or casserole over medium-high heat.
2. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes.
3. (Cover the pan if using mustard seeds; they pop and splatter.)
4. Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.
5. Add the dried chiles, and the curry leaves and asafetida, if using, and cook, stirring, about 1 more minute.
6. (Stand back if using curry leaves; they spit when they hit the oil.)
7. Add the fresh chile, onion, and salt and cook until the onion softens, 2 to 3 minutes.
8. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes.
9. Add the tomato and cook, stirring, 1 minute.
10. Add the cooked lentils, lemon juice, and cilantro and stir until the lentils are warmed through.
11. Taste for salt.
12. Spoon the salad into a serving bowl and serve warm or at room temperature.

canola oil, black mustard seeds, peas, cumin seeds, red chiles, curry, asafetida, green chile, red onion, salt, coconut, tomato, peas, lemon, fresh cilantro

Taken from www.cookstr.com/recipes/warm-lentil-salad-with-coconut-and-tomato (may not work)