PREPARATION

1. In a mixing bowl, add 75 grams split pigeon peas, 200 milliliters water and soak for 1 - 2 hours.

2. Drain the pigeon peas and transfer it to a pressure cooker, add 1/8 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon green chili, 500 milliliters water and mxi it well.

3. Cover it with a lid and cook till you hear 2 whistles.

4. Open the lid and keep aside.

5. Heat 2 tablespoons oil in a skillet, add 1 teaspoon mustard seeds, 2 teaspoons cumin and stir well.

6. Add 3 dry red chili, 10 - 12 curry leaves , 1/8 teaspoon asafoetida and stir again.

7. Then, add 2 1/2 tablespoons garlic paste and saute for a minute.

8. Now, add 350 grams tomato puree, 1/2 teaspoon black pepper, 300 milliliters water and mix it well.

9. Bring it to a boil.

10. Now, add the cooked dal in it and mix it well.

11. Bring it to a boil again.

12. Then, add 65 grams tamarind pulp, 1 1/2 teaspoons lemon juice and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Garnish with coriander.

15. Serve hot with rice.