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1
Place the pigeon peas in a small saucepan.
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2
Fill the pan halfway with water and rinse the peas by rubbing them between your fingertips.
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3
The water will become cloudy.
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4
Drain this water.
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5
Repeat three or four times, until the water remains relatively clear; drain.
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6
Now add 2 cups water and bring it to a boil, uncovered, over medium-high heat.
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7
Skim off and discard any foam that forms on the surface.
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8
Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the peas are tender, about 20 minutes.
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9
While the pigeon peas are cooking, pour 4 cups water into a medium-size saucepan.
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10
If you are using the ball of tamarind, add it to the water and allow it to soften, 15 to 20 minutes.
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11
Then, using your fingers, break it apart and coax the pulp to leach and dissolve into the water as you massage the pieces.
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12
Once the water is light chocolate-brown and tastes tart, strain it through a fine-mesh strainer to separate out the pulp and any fibers; discard the pulp and fibers.
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13
Reserve the tamarind-infused water.
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14
If you are using tamarind paste, simply whisk it into the water to dissolve it.
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15
Sprinkle the Sambhar masala and asafetida over the tamarind water.
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16
Add the cauliflower, pumpkin, drumsticks, and curry leaves.
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17
Heat to a boil.
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18
Then reduce the heat to medium and simmer the thin brothlike curry, uncovered, stirring occasionally, until the vegetables are fork-tender, 15 to 20 minutes.
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19
When the pigeon peas are tender, set the saucepan aside.
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20
Heat 1 tablespoon of the oil in a small skillet over medium-high heat.
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21
Add the cashews, coriander seeds, and chiles, and stir-fry until the nuts and seeds turn reddish brown and the chiles blacken, 1 to 2 minutes.
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22
Scrape the skillets contents into a blender jar, and add 1/2 cup water and the coconut.
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23
Puree, scraping the inside of the jar as needed, to form a slightly gritty paste.
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24
Add this paste to the pumpkin mixture.
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25
Pour 1/2 cup water into the blender jar, swish it around to wash the jar out, and add this to the pumpkin mixture.
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26
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat.
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27
Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds.
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28
Add this spiced oil to the pumpkin mixture.
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29
Transfer the cooked pigeon peas, with their cooking water, to a blender and puree, scraping the inside of the jar as needed, until smooth.
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30
(If you have an immersion blender, you can puree the peas and water right in the saucepan.)
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31
Pour this thin, creamy-yellow broth into the pumpkin mixture, and add the salt.
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32
Bring to a boil and then reduce the heat.
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33
Simmer, uncovered, stirring occasionally, until the flavors blend, about 5 minutes.
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34
Then serve.
