Warm Lentil Salad with Coconut and Tomato

Ingredients

• 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

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