Spicy Split Green Lentils with Chiles and Onion from 660 Curries by Raghavan Iyer

Ingredients

• 4 fresh green Thai, cayenne, or serrano chiles, stems removed, sliced in half lengthwise (do not remove the seeds)
• 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick), cut into thin matchsticks (julienne)
• 12 medium-size to large fresh curry leaves
• 1 medium-size red onion, cut in half lengthwise and thinly sliced
• 2 teaspoons coarse kosher or sea salt
• 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing
• 2 tablespoons Ghee or canola oil
• 1 teaspoon black or yellow mustard seeds
• 1 cup skinned split green lentils (yellow in this form, moong dal), picked over for stones
• ¼ teaspoon ground turmeric
• ¼ teaspoon ground asafetida
• 1 teaspoon cumin seeds