w Dry white/green/yellow peas: 1 cup
w Potato : 1 (medium)
w Onion : 2 (medium)
w Tomato : 2 (medium)
w GreenChilies: 1 or 2(slitted)
w Bay leaf: 1
w Cumin Seeds: 2tb sp.
w Ginger paste: 2tb sp.
w Turmeric powder: 1 tsp.
w Chilipowder: 2 tsp.
w Coriander powder: 1 tsp.
w Cumin powder: 2 tsp.
w Salt to taste
w Oil: 3tb sp.
w Tamarind Juice: 3-4 tbsp or lime juice: 2tb sp.
w Fresh coriander leaves for garnishing
w Bhajamasala : Dry roast 1 dry red chilli, 1tb sp. cumin seed and immediately grind it to fine powder
1. Soak the dry peas overnight or 3-4 hours in hot water. Pressure cook with little salt until it is just done not mushy.
2. Dry roast cumin seeds and red chili until light brown and immediately grind them into fine powder and store in a container to keep the flavor intact for later use. You can keep it for long time.
3. If using tamarind juice, take 1 small ball of tamarind pulp and soak in 4 tbsp of water for 10 minutes. Then squeeze the pulp, throw away the seeds and pulp and you will get the juice. Keep it aside.
4. Cut the potatoes in small pieces. In a pan, heat oil, fry the potatoes until brown and keep aside. In the same oil, add bay leaves and cumin seeds when seeds start crackling, add onions and fry until it gets brown.
5. Then add ginger paste, tomatoes, green chilies and stir fry some more until tomatoes get soft. Then add all the powdered spices and add 2 tblsp of water and mix the spices and cook until oil separates. Then add the boiled peas and potatoes.
6. Mix well with the spices, season with salt and add 1cup of water and let it cook for 5-7 minutes. Remember it's not a dry preparation, it has to have semi-thick gravy. It tastes better when hot.
7. Finally, add coconut slices over the top and take it out off heat.
Serving : Take a bowl, serve the dal, sprinkle some sliced red onions, coriander leaves and roasted cumin-red chili powder(Bhaja Masala) and a spoonful of tamarind or lemon juice. riappyayan.blogspot.com