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1
Wash the split pigeon peas thoroughly, till the water used to wash them runs clear. Add 1 cup water to the rinsed pigeon peas, add peanuts, and cook in pressure cooker till fully cooked. If you don't have a pressure cooker, pour rinsed pigeon peas in a pot. Add 2 cups water, peanuts, and cook on medium heat for about 45 minutes, or till the peas become soft enough to whisk into a mush.
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2
If you've used a pressure cooker, take the peas out of the pressure cooker, pour into another pot, mix with a whisk, add ground turmeric, and stir. Add about 1 cup water to this mix and turn the heat on. If you've cooked the peas in a pot, whisk in the same pot, add turmeric, 1 cup water, and return to medium heat again.
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3
Stir in diced tomatoes, kokam pods (or tamarind paste), salt, jaggery, and lime juice.
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4
While the peas are cooking, take another small pan and put it on medium heat. After 3 to 4 minutes, add vegetable oil, followed by mustard seeds and cumin seeds.
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5
Once the seeds stop popping, turn the heat down to low and add curry leaves, chile peppers, coriander powder, and red chile powder, asafetida, and cloves.
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6
Turn the heat off and add this spiced oil to the dal. Be careful while adding the hot oil to the boiling dal.
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7
Let the dal come to a rolling boil, add cilantro, and turn the heat off.
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8
Eat with white rice and a dollop of ghee.
