- 2½ 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
- 1½ 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 ½ lemon
- ¼ cup chopped fresh cilantro
- Combine the oil, the mustard seeds, if using, and yellow split peas in a large, heavy-bottomed saucepan or casserole over medium-high heat. Cook, stirring, until the mustard seeds crackle and/or the dal begins to color, 1 to 2 minutes. (Cover the pan if using mustard seeds; they pop and splatter.)
- Add the cumin and cook, stirring, until the cumin turns golden brown, about 1 minute.
- Add the dried chiles, and the curry leaves and asafetida, if using, and cook, stirring, about 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
- Add the fresh chile, onion, and salt and cook until the onion softens, 2 to 3 minutes. Add the coconut, if using, and cook, stirring, until it turns golden brown, about 2 more minutes. Add the tomato and cook, stirring, 1 minute.
- Add the cooked lentils, lemon juice, and cilantro and stir until the lentils are warmed through. Taste for salt. Spoon the salad into a serving bowl and serve warm or at room temperature.