2. Heat coconut oil in a pan over medium heat. Add the mustard seeds. When they splutter, add the split black gram lentils. Stir till they turn a light golden brown. Turn down the heat. Stir in the asafoetida, broken red chillies and curry leaves. Immediately after, add the cooked tapioca pieces. Stir well and then let it cook for another 5 to 10 minutes, stirring occasionally.