Name: Whole Green Lentils with Coconut and Tomatoes (Thenga Paruppu)
Yield: Makes 6 cups
Cuisine: India
Ingredients: ½ teaspoon fenugreek seeds, ground; 1 can (14.5 ounces) diced tomatoes; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 2 teaspoons coarse kosher or sea salt; ½ teaspoon ground turmeric; 15 medium-size to large fresh curry leaves; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ¼-inch-thick slices (do not remove the s; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 cup whole green lentils (sabud moong), picked over for stones; 2 tablespoons Ghee or canola oil; 1 teaspoon black or yellow mustard seeds; 1 medium-size red onion, cut in half lengthwise and thinly sliced; ½ teaspoon black or yellow mustard seeds, ground