Lime-Tart Taro Root from 660 Curries by Raghavan Iyer

Ingredients

• 2 teaspoons coarse kosher or sea salt
• ½ teaspoon ground turmeric
• ¼ teaspoon ground asafetida
• 12 medium-size to large fresh curry leaves
• 2 tablespoons canola oil
• 1 teaspoon black or yellow mustard seeds
• 1 tablespoon skinned split black lentils (cream-colored in this form, urad dal), picked over for stones
• 1 pound taro root (see box)
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems
• 2 teaspoons Sambhar masala
• Juice of 1 medium-size lime