Name: Minced Yellow Split Peas with Mustard and Chiles (Vaatli Dal)
Yield: Makes 4 cups
Cuisine: India
Ingredients: ¼ teaspoon ground asafetida; 1 teaspoon cumin seeds; 1½ teaspoons coarse kosher or sea salt; 2 tablespoons canola oil; 6 to 8 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ teaspoon ground turmeric; ¼ cup finely chopped fresh cilantro leaves and tender stems; 12 to 15 medium-size to large fresh curry leaves; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 cup yellow split peas (chana dal), picked over for stones; 1 teaspoon black or yellow mustard seeds; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick)